| 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”