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Muffins and Mayhem, Recipes for a Happy (if disorderly) Life
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Dear Reader,
"Soup's On!" Because I've been reading through some old recipes of mine and found two fabulous, favorite soups. How could I have forgotten about them? Beef with Bean, and my version of Stone Soup.
Last summer I taught a cooking class to Kindergartners and in the final class--that included a buffet for their parents--we made a big pot of Stone Soup. Inspired by the popular European folktale retold for centuries, Stone Soup was the perfect book and entree to end our classes with because the message in the story is about sharing. If everyone contributes just a little bit, big things can happen.
Suzanne's Version of Stone Soup
( I usually double this recipe and yes, I include the stones.)
2 carrots, sliced
1 garlic clove, crushed
1/2 onion, diced
12 oz. small potatoes, diced (leave the peels on)
3 celery stalks, sliced (not too thin)
4 oz. mushrooms, cut in half
14 oz. canned diced tomatoes
2 1/2 cups vegetable stock
1 bay leaf Ground black pepper to taste
2 big, good-looking stones
1 tsp dried mixed herbs (I used basil, oregano, garlic and thyme. But you can use whatever you like. Be sure to crush the dried herbs with your fingertips as you add them to the soup.)
You can add as many, or whatever vegetables you like. Maybe corn and cabbage, too?
Add 2 stones. Nice flat ones work best. Big enough so they couldn't be swallowed, and be sure to boil them in hot water first.
Simply put everything in a large pan. Bring to a boil, then cover and let simmer for one hour, stirring occasionally. Ladle into bowls, stones and all. If you have guests, make sure they get one of the stones in their bowl. If you're making Stone Soup for your children or grand-kids, check the book out of the library and read it over dinner.
You'll find my recipe for Beef and Bean soup, and other favorites at: http://tinyurl.com/SuzanneRecipes
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
www.muffinsandmayhem.com
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