This is not a fake recipe, but an honest-to-God staple with my family. You'll find it both edible and inexpensive -- most ingredients found in any kitchen and backyard. If a search of your refrigerator finds any of the fresh veggies missing, canned or dried goods may be substituted. The prime ingredient, the Soup Stone, may be lying on a shelf in your basement, or even being used as a doorstop. If not, check in and around local dumpsters. You'll find stones are available everywhere, and free for the taking. You can be inventive. If no broth, substitute half a can of kitty's canned beef-flavored cat food.
American Gigloboo Indian Stone Soup Recipe:
1 Three pound rock. (From bottom of can or dumpster is good, though you can't beat the flavor of a well-broken-in Soup Stone.) Clean loose soil and dirt off rock. Then Preboil for six hours, changing water often until it stays clear.
3 lbs. Beef.
Cut into one-inch chunks and simmer in stone broth until tender. When soft and flaky to the touch of a fork, remove for next step.
3 Sticks celery.
3 lbs. Potatoes,
2 lbs. Carrots.
1 Large Onion.
Salt, Black Pepper, 4 Beef Bouillon Cubes or 15 oz can of beef broth.
Cut vegetables into small pieces and put aside. Sautee drained Beef Cubes in Cooking Oil. Place Preboiled rock in Pot. Add all ingredients. Cook over medium fire until vegetables are tender. Season to taste. Either use sharp knife to slice rock into quarter-inch slices or store in corner of damp cellar for reuse. Without stone slices, serves four. Five, with the stone.
A good soup rock can last for generations. I use one my mother purchased off a full-blooded MooHaHa Indian working as a dishwasher at a diner in New Delhi. It's supposed to have been used on Mediterranean ships for hundreds of years. The soup goes well with homemade butter and Civil War hardtack purchased on E-Bay.
Charlie
