Elephant Noodle Soup
- 15,000 lbs. chopped elephant meat (1 young elephant, trimmed and deboned)
- 1 heaping truckload of onion, chopped (about 7500 Cups.)
- 3750 lbs wide egg noodles
- 5625 gallons water
- 10,000 carrots, chopped
- 10 large cracked soup bones (from the tail)
- 1 firkin dried basil leaves, crushed
- 20,000 med. cloves garlic, crushed
- 7,500 tsp. salt
- 42 cups pepper
- 60,000 portabella mushrooms diced
- 20 bottles dry red wine, if desired
- 50 lbs. snipped parsley
- Cook and stir meat and onion in very large Dutch oven until elephant is brown; drain. Stir in sauce mix, water, basil, garlic, salt and pepper. Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, 10 days; stir in noodles, mushrooms, carrots and wine. Cover and cook 10 hours longer; stir in parsley.
elephant meat, truckload, egg noodles, carrots, cracked soup, basil, cloves garlic, salt, pepper, portabella mushrooms, red wine, parsley
Taken from www.epicurious.com/recipes/member/views/elephant-noodle-soup-50095745 (may not work)