Have you been slurping soup to stay warm this month? Good, because it’s National Soup Month. One of my favorite soups is Stone Soup. A rather anticlimactic name, eh? Why not a more appealing title, like Chicken Tortilla or Mushroom and Brie? Stone Soup may sound unimaginative, but in my family this soup is magical.
When I was growing up, my brother brought home Stone Soup from the library. He begged my mom to make it. Of course, I had to read the book, too. Any book that can make you ask your mom to make soup from a rock must be incredible.
And that’s where the magic began. If I’d been given the soup without the story, I might have liked it. Maybe. It was the story that made me crave a soup with a stone.
Bringing magic to the mundane often relies on how you introduce it. I remembered this when I made the first pot of Stone Soup for my kids. Toddlers have finicky taste buds, so I didn’t think they’d go for turnip greens floating in their bowl. (How many of us do?) I told my kids the story of Stone Soup just before I served it—my version. Wanting them to anticipate the soup, I played up the flavor with lines like, “Oh, it smelled so good!” and “They took the first bite, and it was delicious!” and “They ate it all up.” I told my kids it was a magic stone. I romanticized the whole experience and then put the bowls of soup in front of them.
It was really funny the first time because they didn’t know how to react to that first bite. It was a wholly new taste, but the story made it wonderful. Over the next few weeks, I introduced the soup again. They brought rocks to me, asking “Dis make S’one Soup?” If I’d cooked a ham recently, then I’d tell them they’d found the magic stone to make Stone Soup! (I never actually put a stone in the soup. In my version of the story, the magic stone disappears when the soup is made.)
Here’s my recipe:
Rilla’s Stone Soup
3 cups of water
1 hambone with some meat pieces still attached
Heat to a boil in pot on the stove. Simmer until the meat falls off the bone. Remove any pieces with gristle and remove the bone. Add:
5-6 potatoes, diced
4-5 carrots, sliced
1 onion, minced (almost puree for tikes)
salt & pepper to taste
3 cups of water
1/4 to 1/3 cup ham drippings
Cook until carrots and potatoes are done. Add:
14 ½ oz can turnip greens
Simmer a few more minutes. Serve with bread or crackers.
And here are two important ingredients for storytelling:
1. Be animated. Use your hands and your expressions. Play the parts. Be vocally dynamic to convey the mood of the story and the feelings of the characters.
2. Use tangibles. Anything that is experienced through the senses sticks in a child’s mind like glue. And it doesn’t have to be food. Stealing out of the house to a patch of woods beside a buggy little pond to share a book like The Witch of Blackbird Pond makes a setting come alive for a young mind.
Essentially, aren’t these the things that make a book magical, too? We write about the physical actions of the characters, how they feel, and their mannerisms. We write about what they see and smell and hear to make it come alive, to make it memorable.
So, the moral of this story is: Never judge soup by its name.