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All characters in the story are animals, gathering to help making the stone soup, each of them carrying an ingredient for the final dish. Jon J. Muth's children's book based on the story, also called Stone Soup (2003), [17] is set in China, as is Ying Chang's The Real Story of Stone Soup (2007). [18]
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
A legend about acquacotta exists in relation to the concept of Stone Soup, which is generally based upon a premise of a poor traveler who arrived at a village having only a stone, but convinced the villagers to add ingredients to his stone soup, creating acquacotta; [6] variations of the legend exist. [6]
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
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Stone Soup: An Old Tale is a 1947 picture book written and illustrated by Marcia Brown and published by Charles Scribner's Sons. [1] It is a retelling of the Stone Soup folk tale. Three soldiers make a soup using water and stones. Each villager contributes an ingredient to the soup, creating a feast. [2]
Taco Soup. Chicken noodle isn't the only kind of soup that calls for broth. Taco soup uses a quart's worth for the base, then it's loaded with mix-ins like ground beef, canned beans, chiles, and corn.
"The Third Ingredient" is a short story by O. Henry, notable for its ironic take on the "Stone Soup" theme. The story was originally published in the December 1908 issue of Everybody's Magazine with illustrations by Frederic Dorr Steele. [1] The next year it was included in O. Henry's collection Options.