CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
January 199 |
1 |
servings |
INGREDIENTS
1 |
|
Leftover smoked ham bone or 2 smoked ham |
|
|
; hocks |
1 |
lb |
Lentils; (about 2 1/2 cups), |
|
|
; picked over and |
|
|
; rinsed |
1/2 |
lb |
Mushrooms; chopped (about 3 |
|
|
; 1/2 cups) |
3 |
|
Onions; chopped coarse |
1 |
c |
Chopped carrot |
1 |
c |
Chopped celery |
1 |
|
Cinnamon stick |
1 |
|
Bay leaf |
3 1/2 |
c |
Beef broth |
8 |
c |
Water |
INSTRUCTIONS
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered
partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and
cinnamon stick and remove meat from bone or hocks. Chop meat and stir into
soup.
Makes about 3 1/2 quarts.
Gourmet January 1994
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