Yummy Monday: Bone Soup

     On today's menu is Bone Soup by LDS author and illustrator Cambria Evans (Martha Moth Makes Socks). In an interview about her work, Cambria explained how she got the idea; "I was in an outdoor market in Cuzco, Peru; when I saw a crazy looking stew with bones sticking out. I called my husband over, saying 'Come look at this bone soup!' and immediately I thought, 'what a great idea for a book.'"
     Based on the old folk tale Stone Soup, this book is a great Halloween read for bringing food and friends together. Instead of cabbage and carrots though, this story features spider eggs and mouse droppings -but don't worry, the recipe I've posted is completely gross-free.

(Amazon link)

(From Goodreads)    
     Known across the land for his infamous appetite, Finnigin is never seen without his eating stool, his eating spoon, and his gigantic eating mouth. When Finnigin finds himself in a new town on Halloween, he hopes to join a great feast with the creatures who live there. But not a body or soul will share any of their food with the ever-famished Finnigin. So what’s a hungry skeleton to do? Armed only with his wits and a special ingredient, will Finnigin be able to stir up a cauldron’s worth of Halloween magic?

Beef Barley Soup  **and don't forget the bone!**
(From Allrecipes.com)

Ingredients

• 2 pounds beef stew meat, diced into 1 inch pieces
• salt and pepper to taste
• 4 tablespoons vegetable oil
• 1 cup chopped onion ((or onion pearls for stewed eye balls!))
• 1 cup sliced carrots
• 1/2 cup fresh sliced mushrooms
• 1/2 teaspoon minced garlic ((spider eggs, maybe?))
• 1/4 teaspoon dried thyme
• 2 (14.5 ounce) cans chicken broth
• 3 cups water
• 1 (16 ounce) package frozen mixed vegetables ((make sure there are green beans -could be frog legs, you know))
• 4 small red potatoes, cut into chunks
• 1/2 cup quick barley ((these could be mouse droppings!))

Directions

1. Season beef stew chunks with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat. Add 2 more tablespoons of oil to pot and add onions, carrots, and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.
2. Add the chicken broth and 3 cups of water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to a boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours. Serve with bread and cheese, minus the worms and mold.

BONE SOUP IS WHAT I MAKE A MAGIC BONE IS ALL IT TAKES BOIL IT LONG AND ADD SOME SPICE BONE SOUP TASTES SO VERY NICE!