Flamestrike's Soup | dlsaga.com

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

From Tika’s Cookbook

Flamestrike’s Soup

Originally an ordinary camp soup known for its
nourishing and warming properties, it was renamed
in honor of the red dragon of Pax Tharkas
who gave her life protecting the human children
she 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 off
grease. Place beef and all other ingredients into a
4-quart pot. Bring contents to a boil, stirring occasionally
to be sure bouillon dissolves and
doesn’t stick to the bottom. Turn heat low; simmer
for 2 hours.
The soup is great with crackers and excellent
reheated. 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. It feeds our garden, and against popular belief, composting doesn’t smell, so everyone should be doing it! You have no excuse, unless you live in an apartment. Reducing food waste should be our number one priority, especially with our current inflation. After chopping the celery, I move on to peeling and chopping the carrots. Peeling a carrot can be very satisfying when they are long, continuous strokes, and not hacking at it like you’re whittling wood. This took a bit and when I was watching the new series The Beef later in the evening, I saw that there is an infinitely better way of holding and using the knife than my method. I will be utilizing it in the future.

I am dumping everything into the pot while it is not being heated. Then I move to chopping the cabbage. I have come to realize that no matter how much cabbage Siri may tell you that you will need, halve it. Five cups of cabbage truly depends on how you chop it, not in the head itself. After the mound of food has been precariously placed in the pot, I turn the heat on high and begin mixing until it boils. The only real concern at this point is making sure the beef bouillon cubes are dissolved, but with so much in this thing, I can’t find them, so… mission accomplished? Once the soup is brought to a rolling boil, I bring the heat down to low, cover it, and let it simmer for two full hours. I do come and check on it every ten to twenty minutes or so. At the end of the time, I found the food starting to stick on the bottom, so make sure you are scraping it off.

Like an idiot, I didn’t let this cool. It may have been the edible or my natural hunger that prompted my insistence on trying it immediately but I am writing and recording this with a burned mouth because of it, so please, let it cool before eating it! I do have to say, everyone in my household loved it and went back for seconds. This was a delicious non-soup soup. The consistency is more stew than soup, and that’s not a bad thing. I will definitely be making this again, and next time, I may add some kidney beans and more pasta and drop the soup pretense entirely. Oh and some sharp cheddar topping this would be fire.