Onion Soup
Use as much water as you have of pulp and twice as much milk (or all milk if you wish it richer) and thickening in the proportion of one tablespoonful of butter and one tablespoonful of flour to each quart. These proportions will hold good for all vegetable soups of this character. The flavor and finish of these legume soups may be varied at will by the addition of chopped and browned vegetables, dried sweet herbs, a clove or blade of mace.