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stone soup or soup from a stone made with carrots, onion, shallots, celery, parsley, basil, minced garlic, heavy whipping cream, water, chicken broth, chicken bullion, evaporated milk, seasoned salt, salt, and ground black pepper. Stone soup is in a handmade native american clay bowl with a black spoon. The clay bowl is sitting on a weathered wood board with a tasseled, aztec towel with a vintage copy of the book Stone Soup and a gray stone.

Stone Soup

A tasty and hearty soup based from the book, "Stone Soup". 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 - 1 cup servings
Author Amy - The Speedy Spatula

Ingredients

  • 4 cups water or chicken broth
  • 3 cubes chicken bullion
  • 8 small carrots peeled and sliced
  • 4 ribs of celery ends cut off and diced
  • 4 large russet potatoes peeled and cut into large chunks
  • 1 large shallot diced
  • 1 tbsp fresh garlic minced
  • 12 oz Evaporated milk or Heavy Whipping Cream
  • reduced sodium seasoned salt to taste
  • salt to taste
  • ground black pepper to taste
  • basil flakes to taste
  • parsley flakes to taste`
  • 1 tsp olive oil

Instructions

  1. Place the olive oil in a 6 quart or larger dutch oven and heat the oil over medium heat until hot. 

  2. While the oil heats, peel and dice one large shallot and add to the hot oil in the pot. Saute the shallot until translucent and then add in the minced garlic.

  3. Saute the minced garlic until just golden but not brown. Be sure to stir the shallot and minced garlic continually while cooking so as not to burn them.

  4. Once the shallot and garlic is sauted, pour in four cups of water or chicken broth. 

  5. Wash, peel, and chop, carrots and potatoes and then wash and dice the celery. Add them into the pot.

  6. Add in all other seasonings to taste, along with the chicken bullion cubes if you used water. 

  7. Give all of the ingredients a good stir (don't add the milk or heavy cream yet!) and place the lid on the dutch oven.

  8. Allow the soup to cook and boil on medium high heat for around 20 minutes or until the veggies are fork tender.

  9. Once the veggies are tender, remove from the heat and use a potato masher to mash the veggies into small pieces. Pour in the evaporated milk or heavy whipping cream and stir well. 

  10. Taste to ensure that the seasonings are to your liking and add more if needed. Serve hot and enjoy! 

Recipe Notes

This soup pairs well with a hot sandwich (Tuna melt, Ham and Swiss, Grilled Cheese) or a thick slice of toasted and buttered sourdough bread.