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Vegetable Soup

  • 1/3 cup carrot
  • 1/3 cup turnip
  • 1/2 cup celery
  • 1 1/2 cups potato
  • 1/2 onion
  • 1 quart water
  • 5 tablespoons butter
  • 1/2 tablespoon finely chopped parsley
  • Salt and pepper
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes (be patient, you rascal). Add water, and boil one hour or until vegetables are soft. Add remaining butter and parsley. Season with pepper and salt.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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