Creole Soup
1/2 quart can tomatoes or 3/4 cup condensed tomatoes 2 tablespoons rice 1 small turnip 1 small carrot 1 large onion 2 cups water 1 tablespoon butter 2 teaspoons salt Peel, and slice the turnip, carrot and onion. Cook these vegetables with the rice, tomato and salt, in the water. When the vegetables are tender, rub all through a colander. Add the butter, and, if necessary, water sufficient to make one quart. Season with paprika and cayenne and heat thoroughly before serving.