| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Diced celery |
| 1/4 | c | Diced carrots |
| 1/4 | c | Diced onion |
| 2 | Sprigs parsley; chopped | |
| 4 | c | Tomato juice |
| 1/4 | ts | Pepper |
| 6 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1/8 | ts | Thyme |
| 2 | c | Canned beef bouillon or consomme; chilled |
| 6 | sl | Lemon |
| 6 | Whole green onions |
INSTRUCTIONS
Combine all ingredients except bouillon, lemon slices & green onions in large saucepan. Cover & bring to a boil, reduce heat & simmer 1 hour. Strain & refrigerate 15 minutes before serving. Combine tomato mixture with chilled bouillon. Serve in cups with a lemon slice and a green onion stirrer. MRS. CLARK HALL MARVELL, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”