Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Carrots -- in inch-thick |
| \N \N | Pieces |
| \N \N | Celery -- the same |
| \N \N | Kernel corn |
| \N \N | Sauteed onions |
| \N \N | Potatoes -- cut into cubic |
| \N \N | Inche |
| \N \N | Barley -- (optional) |
| \N \N | Pasta -- (optional) |
| \N \N | Your favorite seasonings |
| \N \N | Your favorite bullion -- or |
| \N \N | Broth concentrate |
In a big pot, put in as much or as little as yCover with water and cook until the *celery* is done the way you like it. If you use the barley, that will be for a thickening agent. You could also (instead) take some of the liquid and the potatoes and blender them to a puree and pour it back into the soup.ou wish of each ingredient.
Recipe By : BuktiMukti
From: Dscollin@... Date: Wed, 25 Jan 1995 20:56:21 -0500 File