Mike's Stone Soup

Name: Mike's Stone Soup
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Basic Broth; 4 (32 oz) Boxes Beef Broth; 1/4 Cup Quality Red Wine [+ 1/4 cup reserved]; 1 tbsp Fresh Ground Black Pepper; 3 Packets McCormick Beef Stew Seasoning [reserve 1/2 of 3rd]; 1/2 Can Tomato Paste; 2 LG Bay Leaves; ● For The Fresh Vegetables; 3 LG Celery Stalks [1" cube]; 3 LG Carrots [1" cube]; 2 LG Tomatoes [cubed]; 1/2 LG White Onion [sliced]; 1/2 LG Red Onion [sliced]; 1 Can Sweet Corn [drained]; 1 Can Green Beans [drained]; 1.5 Cups Fresh Mushrooms [sliced]; 10 Baby Russet Potatoes [left whole]; 8 Medium Idaho Potatoes [halved]; 1 Medium Green Bell Pepper [1" cubed]; 10 Cloves Whole Garlic Cloves [chopped]; ● For The Meats; 4 lbs Beef Stew Chuck [1" chop + Worshestershire Sauce]; 1/2 Packet McCormick Beef Stew Seasoning [+ 3 tbsp flour]; 2 lbs Pork Shoulder [boiled and shreadded]; 1 tbsp Kitchen Bouquet; ● For The Thickener; 2 tbsp Corn Starch [more if needed; 2 tbsp Water; ● For The Finish; 4 tbsp Dehydrated Onions

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Remember when we were kids & we were read fairy tales? Well, that's what I do with my students when we're waiting for bread to rise. Anyway, this week's challenges are all about culinary fairy tales.

Well, some of the most recent stories I read them were of Stone Soup & James & The Giant Peach. For those in the know, the first is a story about starving travelers who had nothing to their names other than a massive cooking pot.

When they came upon a town & asked for food, the townspeople quickly shunned them & held tightly to their reserves. With that, the starving travelers were forced to think of something creative.

Eventually they filled their large pot with water, heated it & added rocks. As the townspeople passed, their inquisitive nature took hold & they asked what the travelers were doing. The travelers responded, "Why, we're making the best soup you've ever tasted! The only problem is, is that it seems to be missing something?" At that point, a farmer spoke up and said "Well, I have some carrots in my cellar I can afford you."

As time quickly passed, the travelers continued to make that same proclamation. Again, another townsperson would offer onions, another spuds, some corn, many fresh bread & seasonings, beef and pork scraps. Before everyone knew it, there was a massive pot of soup large enough to feed the entire town.

Well, my students took a page from those books and happily fed the homeless with it today at 4:30 a.m. Stone Soup & Peach Cobbler for all!

Remember when we were kids & we were read fairy tales? Well, that's what I do with my students when we're waiting for bread to rise. Anyway, this week's challenges are all about culinary fairy tales.

When they came upon a town & asked for food, the townspeople quickly shunned them & held tightly to their reserves. With that, the starving travelers were forced to think of something creative.

Well, my students took a page from those books and happily fed the homeless with it today at 4:30 a.m. Stone Soup & Peach Cobbler for all!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Remember when we were kids & we were read fairy tales? Well, that's what I do with my students when we're waiting for bread to rise. Anyway, this week's challenges are all about culinary fairy tales.

When they came upon a town & asked for food, the townspeople quickly shunned them & held tightly to their reserves. With that, the starving travelers were forced to think of something creative.

Well, my students took a page from those books and happily fed the homeless with it today at 4:30 a.m. Stone Soup & Peach Cobbler for all!

Remember when we were kids & we were read fairy tales? Well, that's what I do with my students when we're waiting for bread to rise. Anyway, this week's challenges are all about culinary fairy tales.

When they came upon a town & asked for food, the townspeople quickly shunned them & held tightly to their reserves. With that, the starving travelers were forced to think of something creative.

Well, my students took a page from those books and happily fed the homeless with it today at 4:30 a.m. Stone Soup & Peach Cobbler for all!

Saved

Ingredients

8 servings

● For The Basic Broth
4 (32 oz)Boxes Beef Broth
1/4 CupQuality Red Wine [+ 1/4 cup reserved]
1 tbspFresh Ground Black Pepper
3 PacketsMcCormick Beef Stew Seasoning [reserve 1/2 of 3rd]
1/2 CanTomato Paste
2LG Bay Leaves
● For The Fresh Vegetables
3LG Celery Stalks [1" cube]
3LG Carrots [1" cube]
2LG Tomatoes [cubed]
1/2LG White Onion [sliced]
1/2LG Red Onion [sliced]
1 CanSweet Corn [drained]
1 CanGreen Beans [drained]
1.5 CupsFresh Mushrooms [sliced]
10Baby Russet Potatoes [left whole]
8Medium Idaho Potatoes [halved]
1Medium Green Bell Pepper [1" cubed]
10 ClovesWhole Garlic Cloves [chopped]
● For The Meats
4 lbsBeef Stew Chuck [1" chop + Worshestershire Sauce]
1/2 PacketMcCormick Beef Stew Seasoning [+ 3 tbsp flour]
2 lbsPork Shoulder [boiled and shreadded]
1 tbspKitchen Bouquet
● For The Thickener
2 tbspCorn Starch [more if needed
2 tbspWater
● For The Finish
4 tbspDehydrated Onions
1 tspGranulated Garlic
1 tspGranulated Onion
1Good Dash Au Jus Extract
1/4 CupQuality Red Wine

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Steps

1

Usually I provide all of the ingredients for my students classes but today, each student brought their own individual ingredient in honor of the fairy tale of Stone Soup. They made 6 massive batches of this soup/stew. Anyway, here's your easy basic broth. ;0)
2

Chop all vegetables and add to pot with broth.
3

Chop your beef into small cubes.
4

Season beef in a Zip lock Bag.
5

Place beef in heated pan and sear meat with flour and 1/2 packet of beef stew seasoning.
6

Fry until seared.
7

Boil raw pork meat until fully cooked and fork shread.
8

Add all meat to pot. Allow to simmer for 3 hours. Gently stir from bottom as to not break up potatoes.
9

Warm bread pictured.
10

Serve hot with fresh bread. Enjoy!
11

This is a great cooking wine!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 19, 2016 14:03

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!