| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Slices bacon |
| 2 1/2 |
qt |
Water |
|
|
Onions; celery, carrots, potatoes; mushrooms (fresh), meaty soup bone; soy sauce, Worcestershire; oregano, basil; garlic salt, salt, pepper; parsley, celery flakes; paprika |
INSTRUCTIONS
Slowly cook bacon in large pot. While bacon is cooking, saute in its fat
the vegetables. (Amount will depend on your taste). Meanwhile, boil water
in large kettle, adding soup bone, soy sauce and worcestershire to taste.
(As this is a soup that will never be the same twice, experiment and add
herbs and/or condiments as you wish). When meat is tender, add to bacon and
vegetable mixture. Season to taste with herbs and spices. Simmer slowly for
at least 2 hours, tasting frequently to correct seasonings. (Note: a secret
to this hearty soup is that it does not have tomatoes or tomato juice).
Water may have to be added, depending on amount of vegetables included.
MRS JOHN MCDOWELL (CARMEN)
THOMPSON FALLS, MONTANA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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