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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious soup inspired by a favopurite book of my sons called 'Soup from a Stone'. We did add a couple of our own ingredients in addition to list in the book. For example in the book are listed 'juicy beef bones' but we used left over taco mince (with the taco seasoning already included from prior meal). And of course red wine wasn't an ingredient in the book. this is a great way to get kids to eat healthy and involve them in cooking AND it's delicious. Ingredients:
1 1/2 liters water |
3 -4 teaspoons massel vegetable stock |
2 -3 tablespoons massel supreme gravy mix |
1 pinch salt and pepper |
2 small onions, diced |
3 carrots, sliced |
500 g cooked minced beef or 500 g juicy beef bones |
1 small tin champignon mushrooms or 6 sliced regular mushrooms |
1/4 cup red wine |
Directions:
1. Place (thoroughly cleaned) stone in water and add stock and gravy powder. Bring to boil.
2. Add carrots, onion, meat, champignons, wine, salt and pepper.
3. Simmer, covered, for 30 mins to an hour, depending on flavour desired.
4. Serve with buttered pumpkin scones (see my other recipe) or damper.
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