Several years back I attended a writer’s convention in Michigan.While there, I became enthralled with the book Stone Soup by Ann McGovern. One of the other authors winked and handed me a medium-sized stone from Michigan beach. I was hooked. Bought the book and couldn’t wait for my youngest granddaughter and me to make stone soup. We did over this past summer. Great fun with a delicious end result. Give it a whirl. You, too, will make wonderful memories.
1 medium onion, chopped
2 celery stalks, chopped fine
2 large carrots, sliced
1 large garlic clove, pressed
6 cups chicken stock
2 boneless chicken breasts, chopped
1 tsp. dried thyme *
1 tbsp. dried parsley *
2 cups penne pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese
Scrub the stone with dish soap. Rinse thoroughly.
Melt the butter in a large pot on medium heat. When the foam subsides turn heat to medium-high. Add onion and sauté for 3 - 4 minutes. Stir in celery and carrots. Continue to sauté for 6 – 8 minutes. Lower the heat to medium. Add the garlic and stir for 30 seconds.
Carefully pour in the stock. Stir in the chicken and then herbs. Gently lower the stone into the soup. Stir in the pasta.
Increase heat and bring the soup to a boil. Cook until pasta is done al dente. Be sure to stir often.
Remove stone and ladle into individual bowls. Pass the cheese in a separate dish.
* fresh herbs are excellent if you have them. Use nine springs of each in place of the dried herbs.
May you enjoy all the days of your life around a well laden table!
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