| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Diced celery |
| 1/4 | c | Diced carrots |
| 1/4 | c | Diced onions |
| 2 | Sprigs parsley | |
| 4 | c | Tomato juice (up to) |
| 1/4 | ts | White pepper |
| 6 | Cloves whole cloves | |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1/8 | ts | Dried thyme |
| 2 | c | Beef bouillon or beef consomme; chilled |
| 6 | sl | Slices lemon |
INSTRUCTIONS
In large saucepan, combine all ingredients except bouillon and lemon. Bring to a boil, cover and simmer over low heat for 1 hour. Strain, then refrigerate. 15 minutes before serving, combine tomato mix with bouillon. Serve in punch cups filled 1/4 full with crushed ice. Garnish with lemon slices. MRS CLARK HALL (BECKY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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