Turkish Soup
5 cups Brown Soup Stock 2 slices onion 1/4 cup rice 10 peppercorns 1½ cups stewed and strained 14 teaspoon celery salt tomatoes 2 tablespoons butter Bit of bay leaf 1½ tablespoons flour Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.