Oatmeal Soup Recipe

3 carrots.

3 turnips.

3 onions.

3 tablespoons coarse oatmeal.

1 stick of celery.

5 pints water.

2 1/2 ounces butter.

2 teaspoons salt.

1 dozen peppercorns.

1 tablespoon chopped parsley.



Dissolve the butter in a large saucepan, slice the vegetables and fry

them for a few minutes in the butter, but do not allow them to brown.

Add water, peppercorns and salt, and boil two hours; then add oatmeal

(which should have been previously soaked for a few hours), and boil

three-quarters of an hour longer. Strain, return to the saucepan, add

the parsley, simmer three minutes, and Serve.

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