Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Diced celery |
¼ cup | Diced carrots |
¼ cup | Diced onion |
2 \N | Sprigs parsley; chopped |
4 cups | Tomato juice |
¼ teaspoon | Pepper |
6 \N | Whole cloves |
1 \N | Bay leaf |
1 teaspoon | Salt |
⅛ teaspoon | Thyme |
2 cups | Canned beef bouillon or consomme; chilled |
6 slices | Lemon |
6 \N | Whole green onions |
Combine all ingredients except bouillon, lemon slices & green onions in large saucepan. Cover & bring to a boil, reduce heat & simmer 1 hour.
Strain & refrigerate 15 minutes before serving. Combine tomato mixture with chilled bouillon. Serve in cups with a lemon slice and a green onion stirrer.
MRS. CLARK HALL
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .