Lynn from Fargo wrote on 22 Feb 2006 in rec.food.cooking

> I start with V8 juice, browned bones with marrow (if possible), beef
> base, beef, onions, garlic, bay leaf, basil & celery.
> When the meat is cooked and approaching tender, I add:
> diced tomatoes, carrots, rutabega, parsnips, & potatoes.
> Later when the hard veggies are close to being tender, I add whole
> fresh green beans, snow or sugar snap peas, maybe zuchinni or summer
> squash. The last thing that goes in is usually finely shredded cabbage.
> The whole kit and caboodle gets served with light sour cream and "hard"
> soup dumplings.
>
> I am incapable of making less than two gallons of soup.
> Lynn from Fargo
>
>

I wish I could cut back to only 2 gallons...

--
-Alan