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VEGETABLE SOUP (another way)

Put one onion cut in pieces into a saucepan with three ounces of butter, and brown it; then add finely-shredded turnips, parsnips, leeks, carrots (also a white carrot, if procurable), green celery, a little sorrel, one small potato, and a few French beans and green peas, all of which are to be tossed and browned in the butter, with sufficient quantities of salt and pepper. Put in a little water or stock, crush the vegetables slightly, then fill up with more water, and let the soup simmer for two hours. A little rice or pearl barley may with advantage be added to the vegetables. Care must be taken not to get the soup of too thick a consistency.