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Preparation Time - 45 Minutes
Preparation Method - Stove Top

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Don't throw away those apple cores. They can be repurposed to create a delightful apple-infused water. Just slice up a few apples, cores included, and add them to a pitcher of ice water. In no time, you'll have a refreshing, flavorful drink to enjoy.
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Muskrat Soup

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Paul B. | February 24th, 2024

Ingredients are for 2 Servings
Scale It
Ingredients:
Qty Unit Ingredient
2 each Muskrat
1 cup Cream
3 large Eggs » hard-boiled
1 tablespoon Dry Mustard
1 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
Prep Time Process Time Overall Time
45 Minutes 1 Hour 1 hour 45 minutes
Directions:
Before baking, preheat oven to 300°F / 150°C / Gas Mark 2

- Skin and clean the muskrat, remove the fat, scent glands and white tissue inside each leg.
- Separate the yolks from the whites of the hard-boiled eggs. Set aside in the refrigerator.

1. Cover the prepared Muskrat with water in a pot and cook slowly until tender about 1 hour, adding water if needed.

2. Remove the rats from the pot, cool and remove the meat from the bones. Cut into small pieces with scissors.

3. Measure the broth in the pot and add an equal amount of cream. Return to the heat and bring to a boil.

4. Mash the egg yolks. Add dry mustard and flour and whisk into the liquid.

5. Season to taste with salt, pepper and cayenne. Lower the heat.

6. Add the muskrat back into the broth mixture to reheat.

7. Serve in soup bowls and garnish with chopped egg whites.

Submitted by Paul B. | February 24th, 2024 See all of Paul B.'s Recipes.

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Preserve your cheese longer by storing it in an airtight container with a few sugar cubes. This simple trick prevents molding, extending the cheese's shelf life, ensuring its deliciousness for many more days to come. You'll be able to enjoy your cheeses for longer.
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