Reference > Farmer's Cookbook > SOUPS > Julienne Soup
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Julienne Soup

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point.


CONTENTS · BIBLIOGRAPHIC RECORD
  Creole Soup Dinner Soup  
 
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