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Brunoise Soup

Take half an onion, two carrots, one turnip, and one leek. Peel the onion, pare and wash the carrots, turnip, and leek, and cut them into very small dice. Put them into a stewpan, add one ounce of butter, and season with a little salt, pepper, and sugar. Cover, and keep over the fire for a few minutes, shaking the pan well to prevent burning. Pour in two quarts of clear stock, and boil gently for about half an hour. Take off the fat, and serve with sippets of toast.