Recipe for Vegetable Soup
Ingredients
- 2 quarts beef stock
- 2 tablespoonfuls butter
- 1 onion, sliced
- 1 carrot
- 1 turnip
- 1/2 stalk celery or dried celery leaves
Directions
Heat the butter and sliced onion. Cook until the onion is browned; add a small quantity of water. Cut the vegetables into dice, add them to the water containing browned onion and cook until the vegetables are tender. Add the beef stock to the vegetables and vegetable stock; heat; evaporate, if necessary, and then serve.
The vegetables may be strained from the soup, and cooked rice, macaroni, or barley added; or the rice, macaroni, or barley may be cooked with the vegetables. Pearl barley should be soaked in water before being cooked in the stock.
Other vegetables may be used for soup-making, as tomatoes, green peas, asparagus, and cauliflower. Indeed, ingenuity in combining flavors and utilizing "left overs" should form no small part of soup-making.