Clear the stock as directed in recipe for Amber Soup, and stir in enough caramel to color it to your liking, bearing in mind that too much will give a sweetish taste to the liquid.

The caramel is made by heating granulated sugar in a tin cup or agate iron saucepan until it bubbles brownly all over. Add, at once, boiling water - a tablespoonful for each spoonful of the sugar - and stir until the sugar is dissolved. It will keep well in the refrigerator for a week or more.

Some palates enjoy the flavor of cloves and allspice in browned soup. The whole spices are used and strained out before the caramel goes in. Allow six cloves and four allspice to a quart of stock. Onion flavor should be imparted by grating a raw onion and squeezing the juice through a cloth into the heating stock.