Elephant Noodle Soup

Name: Elephant Noodle Soup
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

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.