12 quarts mutton stock 2 quarts chopped tomato 1 cup chopped onion 2 quarts chopped turnip

2 quarts cut celery 1 1/2 cups rice

3 quarts mutton Pepper and salt to taste

Remove fat from stock. Add washed rice and vegetables, bring to boiling point, and cook forty minutes, or until vegetables are soft. Stir well at first, to prevent rice sticking. Add pepper, salt to taste, and mutton which has been cut in small bits. Bring to boil again, sprinkle with chopped parsley, and serve with dark bread croutons. If a thicker soup is wanted to serve as main course for luncheon, the amount of vegetables and rice may be increased as desired.