Vegetable Soup Recipe

Wash and clean two carrots and two turnips; cut them

into slices, and cut each slice into small narrow strips; put them into

a saucepan with four stalks of celery cut into inch pieces, a dozen

button onions, one long red pepper, and a teaspoonful of salt; add three

quarts of soup stock; boil until the vegetables are tender, add a lump

of sugar, and serve. The carrots and turnips may be cut into fancy

shapes with a vegetable cutter.

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