1 quart stock.
1 cup strained tomatoes.
1 tablespoonful chopped parsley.
1 teaspoonful sugar.
1 teaspoonful salt.
1 saltspoonful pepper.
Use all or as many varieties of vegetables as you wish, or if you have only a few, add macaroni, rice, or barley, having in all half the amount of vegetables that you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, potatoes, or onions should be parboiled five minutes, and drained carefully. Fry the onions and carrot; then put all with the water and stock, and simmer until tender. Add the seasoning. Serve without straining. Always add sugar to all mixed vegetable soups.
The next division of soups includes those which are thickened in various ways, and in which the meat is served with the soup; also White Soups, and the materials to be served with soups.
There is a distinctive flavor to hulled corn that is especially agreeable to many, particularly to those who have been accustomed to this dish in childhood. But often the corn is not quite tender, or one wishes to serve it in a more modern way, and a soup or puree will be found to be both novel and delicious. If the corn is tender, mash it until fine and sift it through a puree strainer; otherwise chop the corn fine before sifting. Then gradually stir in hot milk enough to make it the consistency of any cream vegetable soup. Put it on to boil and add salt and pepper to taste, and a generous tablespoonful of butter, for each quart of the mixture. Serve it with croutons. It will have a slightly granular texture, and if this is not liked, you may add the usual flour thickening. One tablespoonful of butter and one tablespoonful of flour cooked together, and stirred into the hot soup. If a corn puree is desired, simply mash and sift the corn, heat and season to taste with butter, salt, and pepper, and serve as a vegetable, or as a garnish for sausage or pork chops.
Lentils are rich in proteid material, and therefore are very suitable when a meat soup is not desired.
Pick over and wash one cup of lentils, and put them on to cook in one quart of boiling water. Let them cook very slowly until soft and the water reduced one-half. Rub the pulp through a strainer, add one pint of milk, and, when boiling, thicken with one rounded tablespoon flour cooked in one rounded tablespoon butter. Season with paprika, salt, and a dash of sugar, and serve with wafers or croutons.
Onions are usually used merely to flavor soups, but they may serve as the foundation or body of a soup the same as any other vegetable pulp. They are especially valuable in the spring, and by many are considered as almost a specific for some physical ills.
The large white Spanish and the Bermuda variety, having a mild flavor, are the best for soups. They should be peeled, sliced, and scalded for five minutes; then drain quite dry; this will remove much of the pungent oil. Then, for a pint of sliced onion put one rounded tablespoonful of butter in the stewpan, add the onions, and let them simmer very slowly for ten minutes. Put on boiling water to cover, and let them simmer until very soft - about an hour.
Then rub them through a strainer, add one cup of hot milk, thickened with one level teaspoonful of flour cooked in one rounded tablespoonful of butter. Season with one-fourth of a teaspoonful of white pepper, one-half teaspoon salt.