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+--- Thread: Pennsylvania Coon Soup (/showthread.php?tid=174680)
Pennsylvania Coon Soup - tubeN2 - 12-19-2004
2 pounds Bony raccoon meat
1/2 cup Diced celery
1 small Carrot; diced
1 small Onion; sliced
6 cups Cold water
2 teaspoons Salt
1/8 teaspoon Freshly-ground black pepper
1/4 cup Raw long-grain rice
1 teaspoon Dried herbs of your choice
1 pinch Dried rosemary
2 tablespoons Chopped parsley
2 tablespoons Butter
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.
Yield: 1 serving
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