Title: Julienne Vegetable Soup
Categories: Soup Side Vegetable
Yield: 8 Servings

16	c	Beef broth
2	lg	Carrots; julienned
1	md	Potato; julienned
1	sm	Turnip; julienned
1	sm	Onion; julienned
1/2	ts	Dried marjoram; crushed
		Salt and pepper to taste
		Croutons

In a saucepan, bring the broth, carrots, potato, turnip, onion and marjoram to a boil. Salt and pepper to taste. Cover and reduce heat; simmer 15 to 20 minutes until vegetables are tender.

Serve hot with croutons made from dried bread slices, which have been buttered, diced and dried out in a slow oven.

*julienned: cut into ling thin strips, resembling matchsticks.

From Miriam B. Loo's Menu PlannerCookbook. 1978 Current, Inc., Code 2123

Typed by Delores E. Rowe

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