Add to a beef stock a small handful of fresh or dried noodles about twenty minutes before serving, which will be long enough time to cook them.

Many varieties of soups may be made by adding different kinds of vegetables to beef soup or stock. Cauliflower, cabbage, potatoes, and asparagus are better boiled in separate water, and added to the soup-tureen at the last moment. Onions, leeks, turnips, and carrots are better fried to a light color in a saute pan with a little butter or clarified grease, and added to the soup. In frying, it is better to accompany the vegetable or vegetables with a little onion.

If you add more onion, more turnip, or more carrot than any other vegetable, you have onion, turnip, or carrot soup. I will specify a few combinations of vegetables.