Soup Day and Ironing Day with the Story of Stone Soup
Tuesday is our soup day. The barley is soaking.Put on your aprons and set to work if you are making soup today:
- Set out a cutting board, a knife or a julienne/crinkle cutter for each person and a bowl for the cut vegetables
- Wash the carrots and celery with the children
- Chop the onion, garlic, carrots and celery
- While the soup is simmering, iron the table linens for the week and set the table, my ironing board is adjustable and goes very low, so my children have ironed since they were five or so. They must wear shoes, shirts and long pants and I must be there next to them. The play iron is very good for the little ones. When they see you iron, they want to iron too. Dolly’s clothes often need some pressing.
- Take out the little ironing board and iron and some cloth to iron
- if you do not have an ironing board, make one, a little bench, a cloth, a block:
- Put a candle in the center of the table, and add a stone, a shell, “bits of winter” evergreen branch
- Call the fire fairies when it is time to gather, SEE VERSES
- Sing a Blessing, SEE VERSES
- Thank Mother Earth for her bounty and extinguish candle together, SEE VERSES
- Bring dishes to sink
- Wash and rinse and set to dry
- Hang aprons to dry
Morning Garden Soup
1 Tbs olive oil
1 yellow onion, chopped
4 carrots sliced
2 celery stalks
2 cloves garlic, minced
1/2 cup white wine (optional)
4 cups rich chicken stock (recipe here)
1 28 oz can diced tomatoes with juices (or frozen from garden if you have it)
1/2 cup barley (soaked overnight preferably)
Chicken breast (optional) can use chicken meat from rich chicken stock making
Salt and pepper to taste
Warm the pot, add the olive oil, warm the oil, add onions, carrots and celery. Cook until softened, about 10 minutes. Add garlic, cook for another 2 minutes. Add wine and cook for another 5 minutes. Add chicken stock, tomatoes with juices and barley. Bring to a boil, reduce heat and simmer for 30 to 40 minutes, stirring occasionally. Add chicken and cook for another 5 minutes or until chicken and barley are cooked through. Season with salt and pepper as needed.
A story of Stone Soup to tell:
Lisa Boisvert Mackenzie is the Editor and Publisher of The Wonder of Childhood and has spent the past fifteen years with one of her own children in early childhood (under seven years of age) and worked with children and their families from pregnancy until Kindergarten. Lisa’s home based program The Children’s Garden began many years ago on a tropical island. During this sabbatical Lisa is focused on working with adults. She has developed a fabulous online program to support parents who are striving to bring daily, weekly, monthly and seasonal rhythm and joy to their lives Celebrate the Rhythm of Life through the Year. She lives with her family in Vermont. Lisa blogs at Celebrate the Rhythm of Life and hosts a discussion groups for parents of young children here.
I do not even know how I ended up here, but I thought this post was great. I do not know who you are but certainly you’re going to a famous blogger if you aren’t already ;) Cheers!
Just read this story now and love it! Got the soup going on the stove :) Plan to do this again and tell the story with my daughter. Love all the posts in this series. Thank you!