ELK SEASON IS HERE AND WE ARE HAVING ELK SOUP ENJOY DAN:

HAMBURGER SOUP FOR A COLD DAY: by CHEF DAN:


Serves 30-40



INGREDIENTS:



10 pounds elk meat

4 onions, chopped

6 leeks thinly sliced. From the GIBERSON’S AND WADDINI

22 cups beef broth

1 (32oz) can stewed tomatoes

15 potatoes, peeled and cut into bit size pieces

8 cups elbow macaroni

8 cup uncooked rice

2 tablespoons red pepper flakes

3 tablespoons garlic powder

3 tablespoons cumin

3 tablespoons dried basil

3 tablespoons dried thyme



DIRECTIONS:



1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.

2. Reduce heat and let simmer for about 15 minutes.

3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.

4. Cover and simmer.

5. While the soup is simmering, bring some water to a boil in another pot.

6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.

7. Drain and add them to the soup.

8. Continue to simmer for about 30 minutes.



ENJOY DAN: hallelujah