| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| Carrots — in inch-thick | ||
| Pieces | ||
| Celery — the same | ||
| Kernel corn | ||
| Sauteed onions | ||
| Potatoes — cut into cubic | ||
| Inche | ||
| Barley — (optional) | ||
| Pasta — (optional) | ||
| Your favorite seasonings | ||
| Your favorite bullion — or | ||
| Broth concentrate |
INSTRUCTIONS
In a big pot, put in as much or as little as yCover with water and cook until the *celery* is done the way you like it. If you use the barley, that will be for a thickening agent. You could also (instead) take some of the liquid and the potatoes and blender them to a puree and pour it back into the soup.ou wish of each ingredient. Recipe By : BuktiMukti From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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