Vegetable Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Vegetable Soup. Time—1½ hour.

1 quart water or pot-liquor, 2 carrots, 2 turnips, 2 potatoes, 2 onions, 3 sticks celery, a few sifted herbs, 1 oz. dripping, 1 tablespoonful flour, 1 teaspoonful mustard; salt and pepper to taste.

Prepare the vegetables, cut them into slices, fry them in the dripping, add the water or pot-liquor, the salt, pepper, and herbs. Boil till quite tender, mix the flour and mustard to a cream with the cold water, and add to the soup. Simmer for half an hour longer and then serve.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen