Join me as I make Flamestrike's Soup - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here: https://www.drivethrurpg.com/product/309152/Leaves-from-the-Inn-of-the-Last-Home?term=leaves+from+the+inn+of+the+last?affiliate_id=50797
https://youtu.be/Qt2e9u5PRNI
From Tika’s Cookbook
Flamestrike's Soup
Originally an ordinary camp soup known for itsnourishing and warming properties, it was renamedin honor of the red dragon of Pax Tharkaswho gave her life protecting the human childrenshe regarded as her own.
* ½ pound ground beef
* 5 beef bouillon cubes
* 5 cups tomato juice (of V8)
* 5 cups water
* 5 cups chopped cabbage
* 2 cups chopped celery
* 4 to 6 carrots, peeled and sliced
* 2 cups sliced mushrooms
* ¼ green bell pepper, minced
* 1 cup elbow macaroni
* 4 tablespoons onion flakes
* 2 tablespoons lemon juice
* 2 tablespoons worcestershire sauce
* 2 teaspoons marjoram
* 1 teaspoon salt
* black pepper
Saute beef until completely brown: strain offgrease. Place beef and all other ingredients into a4-quart pot. Bring contents to a boil, stirring occasionallyto be sure bouillon dissolves anddoesn’t stick to the bottom. Turn heat low; simmerfor 2 hours.The soup is great with crackers and excellentreheated. Serves 8 or more.
Transcript
Cold Open
When I think of the consistency of soup, I would not think of this recipe.
Intro
Today I am making Flamestrike's Soup from Tika’s Cookbook in Leaves from the Inn of the Last Home. If you have made this recipe, share your thoughts in the comments below!
Discussion
After cleaning the stove top and counter I secured my cast Iron pot and assembled the myriad of ingredients. We have a pound of beef, our butcher didn't package a half pound and let’s be honest, it’s really not that much when divided into a pot of soup. Five beef bouillon cubes, five cups tomato juice, I left the water on the tap, five cups chopped cabbage, two cups chopped celery, six carrots, peeled and sliced, two cups sliced mushrooms, one-fourth green bell pepper, minced, one cup elbow macaroni, four tablespoons onion flakes, two tablespoons lemon juice, two tablespoons worcestershire sauce, two teaspoons marjoram, one teaspoon salt and black pepper.
I started by browning the hamburger in the pot. The recipe suggests draining the grease, but after it was finished browning, there wasn’t much, and quite frankly, I never drain the grease. Then I added all of the wet and dry ingredients that didn’t require chopping, pealing or mincing. I began the veggies with the quarter bell pepper. This is really not enough, and I should’ve used the whole pepper, but against my better instincts, I saved it for an omelet in the morning. Next I dove into the celery. Washing the vegetables then removing the undesirable ends. I never throw out food. We compost everything that can be composted.
