Stone Soup
The stone was infused in warm water; the bread was toasted, and and put into the pot with it. “Now,” said the Traveler, “let me have a bit of bacon, a small quantity of sour krout, pepper, and salt, onions, celery, thyme.” In short, he demanded all the necessary materials.
The Recipe for Stone Soup, 1806
Stone soup was one of my favorite stories as a child. My version was called Button Soup and it was taken on by Disney and featured Mickey and Donald. It is essentially everything but your kitchen sink kind of soup. This is not necessarily a soup with lavish ingredients but it uses what we have on hand. The moral of the story is that we can achieve something great if we all came together for one great purpose. Feel free to substitute any of the ingredients to tailor the recipe to you.
Stone Soup
Ingredients
- 2 tbsp canola oil
- 1 medium onion 1/4" diced
- 2 garlic cloves minced
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3/4 cup 1/4" diced carrots
- 1/2 cup 1/4" diced celery
- 1/2 cup peeled and 1/4" diced russet potatoes
- 1/2 cup cooked barley
- 6 cups chicken stock
- button mushrooms 2-3 for each serving
- salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil followed by the diced onions, minced garlic, thyme, and rosemary. Stir and cook for 10-15 minutes until onions are translucent and soft. Add the diced carrots and celery and cook for another 10 minutes.
- Add the diced potatoes, cooked barley, and chicken stock. Take the stems off of the button mushrooms and add the caps to the pot. These will mimic the stones in the soup. You can dice the stems and add it to the soup. Simmer for 20-25 minutes.
