CHICKEN AND TOMATO SOUP

2 slices onion, chopped fine
2 sprigs parsley, chopped fine
1 tablespoon butter or fat
3 cups chicken or veal broth from stock
1 tablespoon cornstarch
water
1/2 can tomatoes
Salt and pepper
2 to 3 tablespoons 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 bread (2 or 3 slices)
Salt and pepper
5 cups 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 lamb broth (liquid) in which lamb was boiled
1/4 carrot, cut in match-like pieces
1/2 cup tomato puree (cooked)
1/4 green or red pepper, cut in shreds
tomatoes, strained
1/2 of an onion, cut in thin shreds
1/4 cup 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.