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Ingredients
| water: 1 qt |
| russet potatoes: 6 whole potatoes (quartered) |
| onions: 6 |
| salted butter: 0.25 lb |
| black pepper: 1 tsp |
| tomato juice: 46 fl oz |
| granulated sugar: 2 tsp |
| cornmeal: 2 tsp |
| all-purpose flour (unsifted): 1 tsp |
| salt: 1 tsp |
| cornstarch |
Stone Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Place a large, scrubbed clean stone in a pot with water, potatoes, onion, and butter. Cook until potatoes are tender. Add black pepper and tomato juice.
- In a seperate bowl, mix sugar, cornmeal, flour, and salt into a think paste with a little warm water. Add this paste to the pot with the rest of the ingredients and simmer about 10 minutes.