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Stone soup Recipe

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This recipe for Stone soup, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Neenan
Added: Thursday, June 5, 2008


1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
tbsp. butter or vegetable oil
1 medium onion
2 celery stalks, trimmed and chopped fine
1 large carrot, cut in to coins
3 medium red-skinned potatoes (unpeeled and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup of corn kernels, fresh or frozen
2 cups cooked soup pasta your choice
salt and freshly ground black pepper to taste
grated Parmesan cheese

The first step is to read aloud the book Marcia Brown's Stone Soup.
Then have your child wash and scrub the stone thoroughly. Then, for extra cleaning, drop it in a pot of water to boil while you prepare the rest of the soup together.
In another large pot, melt the butter, then saute the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sauteeing for 6 t0 8 minutes. Add the garlic and saute for about 30 seconds, then add in the broth. Using the spoon fish out the stone from the other pot, add it to the soup and bring to a boil. Add zucchini, squash and corn and pasta cooking another 8 minutes or until the zucchini is desired softness. Season to taste. Before serving sprinkle on the cheese and croutons.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
My father use to make this soup over an open campfire adding his own stories about riding the rails (trains). He of course did not add all the same ingredients but chose his favorite. We were always fascinated with the soup and his stories. Enjoy the book and the soup with your kids for memories.




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