Recipe for cooking 3 ring adventure soup

Soups for Salads :: Vegetable Soups

3 Ring Adventure Soup

Posted by LladyRusty at recipegoldmine.com 6/12/01 1:44:17 pm

Source: Chef Karen Hinrichs, Ringling Bros. & Barnum and Bailey Circus - 13News Lunchbreak Tuesday, March 6, 2001

2 qt. vegetable stock
9 oz. noodles, fresh or frozen
8 oz. frozen mixed vegetables
1 sm. zucchini, cut chunky
1 sm. yellow squash, cut chunky
Salt and pepper to taste

Basic Vegetable Stock
1 med. sweep potato, peeled
1 bunch celery
1 lb. carrots, unpeeled
1 lrg. onion
1 acorn squash, peeled
1 lrg. apple, peeled
1 med. pear, peeled
3 oz. tomato paste
1 sm. zucchini, unpeeled
1 sm. yellow squash, unpeeled
1 med. turnip, peeled
1 med. corn cob
Sage, to taste
Thyme, to taste

Bring stock to a boil. Add noodles and cook per pkg. directions. Two min. before noodles are done add remaining ingredients.

Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy.

Allow to cook, strain vegetables through cheesecloth, and discard "much," retaining the broth. Makes approximately approximately 2 qt..

NOTE: The idea for this recipe is once it is made, it can be stored in your refrigerator and added into other recipes, instead of water. That is why there is no salt added. You might be adding it to a pre-made mix that already has salt.