Mother Mae would have made this soup with an old rooster, suspended in a cloth bag so the meat could be served in a chicken pie later. A classic soup traditionally served for Burn's Supper, made with leeks, cabbage, onions, rice and prunes for just a touch of sweetness. Easy to make now as we have found all the best ingredients for you. Just heat 64 ounces of water, cut the prunes into four pieces each, add the bouillon, rice and vegetables and bring it to a boil. Then reduce the heat to simmer for an hour. Perfect for a Sunday lunch with a whole grain bread or for your Burns Night Supper. Mimi Sheraton calls this one of the 1000 foods to eat before you die! 4 ounces dry. Yields six eight ounce servings.
