Grouse Lentil Soup
2 tablespoons olive oil
1 cup of lentils
3 stalks of celery
a small rudabacker or parsnip
4 cups chicken broth
3 cups of tomatoes
dry sherry wine
salt & pepper
Directions: In your soup pot put about 2 tbls of olive oil, add three
diced carrots, 2 onions cut up, three stalks of celery sliced and a small rudy
or parsnip. Cook this with a cover for about 15 minutes, stir occasionally.
Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils.
Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary,
allspice, salt and pepper. Simmer all of this for an hour and a half. Just
before serving add about a cup of dry sherry wine and a little more parsley.