Celery Soup

Ingredients

• 2 cups tomato
• 1 cup boiling water thirty minutes
• 1 cup of rich
• 2 tsp
• 1 tsp
• 2 tbs
• 1 tbs
• 1 chopped onion
• 10 mushroom soup
• 2 eggs
• salt
• pepper

Directions

1. 2 tsp. corn starch dissolved in a little milk or water, season with salt, pepper and butter. When served, add 1 tsp. of whipped cream to each cup. Mrs. W. B. MacLean.

2. FRENCH SOUP. 2 tbs. butter, 1 tbs. flour, 1 chopped onion (small). Cook the above together until the flour browns, then add 2 cups tomato and cook ten minutes longer. Strain and add to lj qts. beef stock. Season with salt, pepper and celery, salt. Mrs. A. A. George.

3. MUSHROOM SOUP. Clean and chop Jib. mushrooms, add 1 qt. chicken stock; cook twenty minutes. Cook J cup of pearl sago in 1 cup boiling water thirty minutes, add to stock; as soon as boil- ing point is reached add 1 cup of rich, sweet cream and beaten yolks of 2 eggs. Heat up and serve.

4. Mrs. H. W. Gibson.

Nutrition, whole recipe (rough)

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.