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Julienne soup
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| Artist: |
_ |
| Categories: |
Hints & Help, Reference & Text, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
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Procedures:
| 1 | Shred carrots, turnips, celery, potato, and onion; or cut in very narrow strips. | | 2 | Cook in boiling salted water until tender. | | 3 | Drain. | | 4 | Add to hot bouillon or consomme in the proportion of 2 tablespoons cooked vegetables to each cup of bouillon or consomme. | | 5 | Heat thoroughly. | | 6 | The household searchlight |
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