How to Make OLD MOTHER HUBBARD SOUP

Sitting down to a nice hot bowl of Old Mother Hubbard Soup is just like curling up with a good book in front of a cozy fireplace...it just warms you all over! This is a very easy, low mess, soup—if you have a hand-held blender that you can immerse in a pot...that works best. Any food processor will do the trick. Remember...old fashioned recipes are always the best!

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 part Squash (1 Mother Hubbard, 2 Acorn, 1 Butternut etc.)
• 1 part Carrots (6 large carrots equals 1 large squash)
• ½ part Sweet Potatoes (2 small or 1 large), not Yams
• 1 clove of garlic for every carrot
• Herbs (in descending order) grind them slightly in a mortar with a pestle.
• Parsley
• Marjoram
• Dill
• Savory
• Thyme
• Salt, generously and Pepper, conservatively

1. Soften the vegetables
   Clean and cube the carrots. Add the carrots to a half pot of water and boil until soft. Remove the skin from the garlic cloves and add the cloves to the pot.
   Pierce and bake the squash and sweet potatoes in an oven or microwave till soft. Let them cool then remove the flesh and add it to the pot, when the carrots are soft.
2. Blending the vegetables
   Let the pot of water and vegetables cool somewhat.
   When the pot can be handled, blend the contents smooth with a hand-held blender.
   If you do not have this tool, mash contents with a potato ricer then work it through a food mill twice. The first time using a course disk, the second time using a fine disk.
3. Seasoning the Soup
   Stir in herbs and salt to taste.
   Add water to desired consistency.
   Return pot to low heat to simmer for 10 minutes, and then serve.
   Serves: 8-12