Chicken And Tomato Soup Recipe

1 tablespoonful of butter or fat
3 cups of chicken or veal broth from stock
1 tablespoonful of cornstarch
2 slices of onion, chopped fine
2 sprigs of parsley, chopped fine water
1/2 can of tomatoes
Salt and pepper
2 to 3 Tb cold water

Cook the onion and parsley in the hot fat till yellowed. Add the tomatoes and broth and let simmer fifteen minutes. Press through a sieve. Reheat to the boiling point; stir in the cornstarch mixed with the cold water; let cook ten minutes. Skim and season.

2 ounces of bread (2 or 3 slices)
Salt and pepper
5 cups of broth

Free the bread from crust, break it in pieces, add to the broth and let simmer about twenty minutes. Stir the soup occasionally with a wooden spoon. When all of the bread is reduced to a pulp and the soup is thickened uniformly, add salt and pepper as needed and serve.

1 pint of lamb broth (liquid)in which lamb was boiled)
1/4 carrot, cut in match-like pieces
1/2 cup of tomato puree (cooked) /4 green or red pepper, cut in shreds
tomatoes strained
1/2 an onion, cut in thin shreds
1/4 cup of cooked rice
1/2 teaspoonful of salt

Cook the pieces of onion, carrot and pepper in boiling water till tender; drain and add to the broth with the tomato, rice and salt. Let simmer five minutes.