Spanish Soup
4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2 tablespoons freshly grated 1 large, green, finely chopped horseradish. pepper. 1 medium-sized onion, finely 1/2 tablespoon Worcestershire Sauce. chopped. 4 tablespoons butter.
Salt, pepper and cayenne, or A few drops Tobasco Sauce. 1/2 cup hot cooked rice.
PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice.