Vegetable Soup No. 3
HolgersFotografie (Pixabay License)

Vegetable Soup No. 3

Ingredients

Directions

  1. Wash and cut up the vegetables, toast the bread, put all into the stew-pan, simmer gently for three hours, and stir until it is of the consistency of pea soup.
  2. It should be dark brown.
  3. If the vegetables do not pulp well by stirring, they may be strained off and pressed through a sieve.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: potato, turnip, carrot, onion, mushroom, celery, bread, salt, pepper, sauce, water

Equipment: knife, pot, stove, sieve

See Also

Cheese Butter

Vegetable Soup

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Gefilte Fish

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Another way of Making Fresh Stock

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Braised Beef

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Ox-Tail Soup II

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater