German Vegetable Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Soup bone, large
1 pint: Tomato,
1 pint: Lima beans,
1 pint: Corn, grated
2 cup: Cabbage, chopped
1 each: Turnip, large, diced
1 each: Carrot, diced
1 each: Onion, sliced
1 tsp: Flour,
1/2 cup: Milk,
Salt & pepper,
Water, cold
Directions:
Wash soup bone thoroughly and cover with cold water and allow it to
boil for several hours. Skim off the fat and add the vegetables.
Season to taste. Mix the flour with the milk and stir into soup. Cook
for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp
boil for several hours. Skim off the fat and add the vegetables.
Season to taste. Mix the flour with the milk and stir into soup. Cook
for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp