Vegetable Soup (From Stock)

Ingredients

• One gallon stock
• four pounds mixed vegetables
• salt
• pepper

Method

1. 1

   Prepare the vegetables as directed in 'Remarks on Soup'; put them into a pot of boiling water slightly salted, just enough to cover them, and boil until cooked.

2. 2

   About 12 minutes before the vegetables are cooked, put on the stock and bring it to a boil, then stir in the cooked vegetables, keeping the soup stirring until it boils up; season lightly and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 101. The excerpt below is the record exactly as published.

Vegetable Soup (From Stock) One gallon stock, four pounds mixed vegetables, salt and pepper

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