Vegetable Soup

Ingredients

• Stock, three cups
• mixed vegetables, one and one-half cups
• salt
• pepper

Method

1. 1

   Cut vegetables into small pieces and cook in boiling salted water until tender.

2. 2

   Add to stock with half a cup of the vegetable cooking water.

3. 3

   Heat stock, add cooked vegetables, season, and serve immediately.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 4. The excerpt below is the record exactly as published.

Vegetable Soup. For six jX'i'sons, three ])ounds meat boiled temler. 'I^ake stock, add one table- spoon rice, boil two hours; add two onions, three potatoes sliced thin, boil again 20 minutes, season with sail and c.iyeiine peppci' and onohalf teas|)rK)nful sugar, .strain if desired. ]\fake rice soup by u-ing tlii'e.' lablc^poonf ills of rice instead of vegetables. Vegetable Soup. Stock, three cups, mixed vegetables, one ami one-half cups, salt and pe[)per. For this soup use peas, turnip, carrot, onion and if desired a little tomato. Cut the vegetables into small ])ieces oi- fancy shapes and cook in boiling salted water until tender. Add to the stock one-half cup of the water in which the vegetables were cooked. Heat the stock, add the cooked vegetables, season with salt and pepper

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