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HOOP SOUP [print]
Ingredients
beef soup bones
water to cover doubled 2 slices of bacon leftover chicken bones fresh sliced mushrooms dried Porcini mushrooms fresh basil frozen peas a little grape juice fresh onions a clove of garlic 1/2 cup tomato juice salt, pepper and dried parsley Instructions
1. Bring to a boil, reduced to simmer, and cook for three hours.
Notes
Today, Chef Frankenstein is at it once again, flying by the seat of her pants without a net, cooking without a recipe and just tossing everything into a pot. Thus the name Hoop Soup!
Carol Frilegh 
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