Mike's boomba polivka spanielska
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Can chile con carne w/ beans |
| 1 | can | Tomato soup (10 1/2 oz) plus equal amount of water |
| 2 | tablespoons | Parmesan cheese |
| ¼ | teaspoon | Garlic powder |
| ½ | cup | Pinot Noir or dry red wine |
| ⅛ | teaspoon | Each: Basil, Oregano and Rosemary |
| ½ | teaspoon | Parsley |
| ½ | teaspoon | MSG or substitute |
| ¼ | pounds | Seashell macaroni, cooked to package directions |
Directions
This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.
Combine all ingredients except macaroni in a saucepan and bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni to soup. Heat a few minutes longer. Top each serving with a generous amount of parmesan cheese. Great with rye toast spread with garlic butter.
Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA.
From: Favorite Recipes of California Winemakers Library of Congress # 63-21635