Stock Soup
Ingredients
Directions
Heat the stock to boiling.
Add water if needed.
Add the prepared vegetables and noodles.
Season lightly with coarse sea salt.
Do not add pepper until the soup is done.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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