Elk soup

Yield: 2 servings

Measure Ingredient
3 pounds Knuckle bone and meat.
1 large Onion,quartered
1 cup Diced carrots
¼ teaspoon Pepper
2 teaspoons Parsley
\N \N Saw or crack bone in several pieces.
2 quarts Water
¾ cup Diced celery
4 teaspoons Salt
⅓ cup Rice


Wipe pieces clean with damp cloth. Put into soup kettle and add water, Heat to boil,reduce heat and simmer gently for 2 to 21/2 hours, Remove bone, cut off meat and dice,Return meat and marrow to soup. Add remaining ingredients and simmer 20 to 30 minutes untill rice and vegetables are done. Once in a while i will add potatoes if the kid's don't want rice. Origin: Anna Heppner Submitted By SHARON STEVENS On 02-06-95

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