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 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.
Author: David Mathre
I am a scientist by training (Eckerd College, BSc; Caltech, Ph.D.). I worked for 27 years as a Chemist in the Pharmaceutical Industry developing processes to manufacture medicines for human and animal health. I now spend my time as a photographer and world traveler. My interests include the natural world, wildlife, landscapes, sky, and seascapes, travel, and astrophotography. I look for unique ways of viewing the world and presenting my images. I have traveled to over 55 countries in six continents, often on Semester at Sea voyages. While at home in New Jersey, I spend time on home renovation and expansion of a wildflower garden/meadow.
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