Mother’s Soup

Ingredients

• 1 pound can Nut Soup Stock
• 8 to 8 1/2 cups water
• 2 large onions
• 1/16 teaspoonful mint
• 1 teaspoonful thyme
• 1 large bay leaf
• 1 tablespoonful Browned Flour No. 3
• 2 1/2 to 3 teaspoonfuls salt

Method

1. 1

   Cook together the stock, water, onions, bay leaf, and browned flour until the onions are tender, adding the mint and thyme about ten minutes before straining.

2. 2

   Strain, heat to boiling, and turn in slowly in a slender stream the following Cream Noodles, stirring constantly.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

1/16 teaspoonful mint, 1 1/2 to 2 teaspoonfuls salt. Simmer all together one half to three fourths of an hour, strain, reheat, and serve. ^Mother’s Soup. — ] pound can Nut Soup Stock, 8 to &y2 cups water, 2 large onions, 1/16 teaspoon- ful mint, teaspoonful thyme, 1 large bay leaf, 1 tablespoonful Browned Flour No. 3

Cook this with the app: pantry check, scaling, and the assistant.