Title: Julienne Soup
Categories: Soup Text
Yield: 6 Servings

Text Only

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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