Nut French Soup
Vegetable soup stock, 1½ quarts.
Tomatoes, cooked, strained, 2 cups.
Sage, ¼ teaspoonful.
Browned flour, 1 tablespoonful rounded.
Onions, large, 1.
Bay leaves, 2.
Thyme, ½ teaspoonful.
Salt to taste.
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.