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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.
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