Sunflower Seed Soup From Loren Martin

2 c Shelled sunflower seeds

3 ea Scallions with tops, sliced

6 c Water

2 ea Pkg chicken broth, 5.4 g ea

1 t Salt

Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.