STONE SOUP RECIPE RECIPES
STONE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
After reading the “Stone Soup” story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor!
Provided by Taste of Home
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.
Nutrition Facts : Calories 259 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 20g protein.
EASY PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP IN …
This healthy and easy pumpkin soup recipe is made with canned pumpkin — it's so simple and delicious, and it can be made in just ten minutes!
Provided by Erin Phraner
Categories vegetarian autumn Halloween Thanksgiving soup
Total Time 10 minutes
Prep Time 0S
Cook Time 0S
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft. Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt, and cook, stirring occasionally for 3 minutes or until soup simmers. Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
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Cuisine Modern
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- Adjust seasonings. Top with chives and additional shredded cheese for serving.
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BARLEY VEGETABLE SOUP RECIPE - FOOD.COM
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
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Reviews 5.0
Total Time 2 hours 15 minutes
Calories 160.9 per serving
- Serve garnished with chopped fresh parsley.
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FRENCH ONION SOUP RECIPE - NYT COOKING
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English.
It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the “soup” is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine french
Calories 589 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine french
Calories 589 per serving
- Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
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STONE SOUP - WIKIPEDIA
Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the fable is also known as axe soup, button soup, nail soup …
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