Mannheim Soup
(Germany.) To 1 quart of stock add sufficient tomatoes and herbs to make a cream when strained, heat it again, and add 1 ounce of rice and 1/2 pound of cooked salmon or shrimps chopped fine, an onion, a carrot, and thyme and parsley. Cook 1/2 hour or longer, rub through a sieve, and serve with a plate of boiled rice.