Vegetable Soup
1 quart brown stock, cleared
1 cup diced vegetables, raw or or not cleared cooked
Salt
Pepper
If a clear soup is desired, follow the directions for clarifying soup stock and then add the vegetables. If the vegetables are already cooked, the soup needs to be boiled for only a few minutes. When raw vegetables are added, simmer until the vegetables are all tender, adding boiling water, if necessary, to replace any that may have evaporated. Season and serve.