Julienne Soup
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Julienne Soup
Servings: 6
Ingredients:
Shred carrots, turnips, celery, potato, and onion; or cut in very narrow
strips. Cook in boiling salted water until tender. Drain. Add to hot
bouillon or consomme in the proportion of 2 tablespoons cooked vegetables
to each cup of bouillon or consomme. Heat thoroughly.
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