Pennsylvania Coon Soup | Recipe Finder

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	A, B₁, B₃, B₉, C, D, P
Minerals	Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

2 lbs 908g / 32oz Bony raccoon meat
1/2 cup 55g / 1.9oz Diced celery
1 cup 110g / 3.9oz Carrot - diced (small)
1 cup 62g / 2 1/5oz Onion - sliced (small)
6 cups 1422ml Cold water
2 teaspoons 10ml Salt
1/8 teaspoon 0.6ml Freshly-ground black pepper
1/4 cup 40g / 1.4oz Raw long-grain rice
1 teaspoon 5ml Dried herbs of your choice
1 Dried rosemary
2 tablespoons 30ml Chopped parsley
2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

Put meat, celery, carrot, onion, and water in a large soup kettle. Heat to boiling point, reduce heat, cover tightly, and simmer for 2 hours. Add salt and pepper and simmer for 30 minutes more. Strain. Bring strained broth to a boil and add rice slowly; let cook for 20 minutes. Remove meat from bones, chop, and add to soup. Add herbs and butter. Serve as soon as heated.
This recipe yields 4 to 5 cups of soup.

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