Reading Week!

When my oldest was two, The Tawny Scrawny Lion was his very favorite book.  My husband and I knew the book by heart.  *Spoiler Alert!  The Tawny Scrawny Lion starts out thin because he has to work too hard to eat meat so he meets a rabbit who feeds him carrot stew and becomes fat and happy The End.  

This book lists the ingredients for the rabbit's carrot stew including:

Carrots

Mushrooms

Good-Smelling Herbs

Fish

Don't ask me why the rabbit family eats fish.  Perhaps they're pescetarians.  

When my son was little I wanted to make the stew for him, but I couldn't bring myself to put fish in it until I thought of Goldfish crackers!  It's been a hit ever since.

March is reading month apparently, and I have been wanting to share some homeschool/preschool recipes with you guys.  What better way than to start with a week's worth of food based on children's books?

 

Tawny Scrawny Lion Carrot Stew

1 medium onion, chopped

2 cloves garlic

1 (4-5 oz) chopped portobello mushroom (gills removed)

2 lbs carrots, peeled and sliced

5 C water

1/2 tsp fresh rosemary leaves, diced

1 tsp fresh thyme leaves

Salt and Pepper to taste

Olive oil

Heat a little olive oil in a large pot, then add the onion and cook until it is transparent.  Add the garlic and cook until the scent blooms (about 30-50 seconds).  Add the mushrooms.  Cook until the mushrooms release their juices.  Add water, carrots and herbs and bring to a boil.  Reduce heat to a simmer and cook until carrots are soft.  When the carrots are cooked, use an immersion blender to puree the soup.  Serve with fishy crackers and berries for dessert!

 Review:

 My guys love this soup!