Reference > Farmer's Cookbook > SOUPS > Turkish Soup
  Tomato Soup with Stock Creole Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Turkish Soup

5 cups Brown Soup Stock
2 slices onion
1/4 cup rice
10 peppercorns
11/2 cups stewed and strained tomatoes
1/4 teaspoon celery salt

2 tablespoons butter
Bit of bay leaf
11/2 tablespoons flour

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tomato Soup with Stock Creole Soup  
 
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