Friday (08-March-2013) — New Jersey

Home Cooking: Stone Soup and Hearty Rye & Whole Wheat Bread.

When I woke up this morning, it was snowing. There was 4-6 inches on the ground and still snowing. I didn’t need to go out and decided to make some stone soup with leftovers in the refrigerator.

Stone Soup and Hearty Rye & Whole Wheat Bread. Image taken with a Leica X2 camera (ISO 100, 24 mm, f/8, 1/60, pop-up flash) (David J. Mathre)
Stone Soup and Hearty Rye & Whole Wheat Bread. Image taken with a Leica X2 camera (ISO 100, 24 mm, f/8, 1/60, pop-up flash) (David J. Mathre)

Stone Soup Recipe: 1 Bag (26 oz) Bob’s Red Mill Whole Grains and Beans Soup Mix, Water (8 quarts), Knorr Chicken Flavor Bouillon (8 tbs), 2 Chopped Red Onions, 1 Chopped Celery Heart, 8 Chopped Garlic Cloves, and all of the leftover pork roast, chicken, and rib-roast in the fridge chopped into small pieces. Brought to a boil, then simmered for 4 hours. When done enough to feed an army… More leftovers to be frozen. Someday maybe I will learn to cook for one.