Vegetable soup <dairy>
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions -- diced | |
| 3 | tablespoons | Butter |
| 2 | quarts | Water |
| 2 | Carrots -- grated | |
| 4 | cups | Mixed vegetables - (cabbage |
| Green peas, green beans, | ||
| Lima beans) | ||
| 2½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | Potatoes -- peeled and | |
| Diced | ||
| 2 | Tomatoes -- diced | |
| 2 | Sprigs Dill | |
| 1 | cup | Milk |
Directions
Brown the onions in the butter in a deep saucepan and add the water, carrots, vegetables, salt and pepper. Cover and cook over low heat 10 minutes. Add the potatoes, tomatoes and dill. Cook 25 minutes. Stir in the milk and serve hot. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe ComiskeyJPMD44A on 03-08-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish