Home › Soups › Thick Vegetable Soup

Thick Vegetable Soup

1 qt. sediment 1 qt. boiling water Turnip, Carrot, Onion} 1/2 cup each, diced Celery, Cabbage, Potatoes} 1 cup each, diced 1/4 cup cooked pearl barley Few grains pepper 1 teaspoon salt Scald turnips, onions, carrots and cabbage in boiling water. Cook in 1 quart boiling salt water for thirty minutes. Add 1 quart of sediment left from clear soup, potatoes, celery, pearl barley, and more salt if needed. Let simmer until vegetables are tender.

Tomato Soup, with Stock 6 tomatoes, or 1 qt. canned tomatoes 1 onion 2 cloves 6 peppercorns Bit of celery root, or 1/2 teaspoon celery seed 1 tablespoon Gold Medal flour, 1 tablespoon butter} for every quart of soup Take bones and trimmings from roast beef and any other scraps of meat or bone. Put in kettle and cover with cold water, twice as much water as meat. Add seasonings and cook for four hours. Skim off fat, add tomatoes, and cook thirty minutes. Skim out bones and meat and strain liquor through a puree strainer, rubbing all tomato pulp through. Heat and thicken with Gold Medal flour, cooked in the butter.