Marg mraz's luncheon vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Leftover Meat Bones | ||
| 1 | quart | Water |
| 1 | tablespoon | Arrowroot |
| 1 | Handful parsley, dill, sorrel, basil or any green herb | |
| 1 | Clove Garlic | |
| 2 | mediums | Onions -- diced |
| 1 | cup | Barley Or Rice -- uncooked |
| 1 | Handful parsley, sorrel, basil, or any fresh vegetables on hand | |
| Canned Tomatoes -- optional | ||
| 1 | tablespoon | Pickle Juice |
| Dr Bonner's Balanced Mineral | ||
| Seasoning -- to taste | ||
| Soy Sauce -- to taste | ||
Directions
After breakfast, or about 2 hours before lunch, take whatever leftover bones you have in your refrigerator and boil them, covered, in about 1 qt of water for 1½ hrs. Take a cup or so of stock, cool it, mix it with the arrowroot, and return it to the pot. Add a handful of fresh herbs which have been blended with the clove of garlic, onions, barley or rice and whatever fresh vegetables are in your refrigerator. If you like, you can add a can of tomatoes.
Adjust to taste with pickle juice, Dr. Booner's seasoning, and soy sauce to taste. Simmer, covered, 20 mins, or until the barley or rice is cooked. Makes 4 cups.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-28-95 (159) Fido: Cooking