Plain Vegetable Soup (1)
For soup stock.
Water, 6 cups.
Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
Carrot, 1.
Potato, 1.
Leek, 1.
Turnip, 1.
Onions, 2.
Celery stalk, 1.
Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.