1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water

2 large onions, sliced or chopped

1/4 cup grated carrot

1 bay leaf

1-2 tablespns. browned flour

1/2 cup chopped turnip

1/8 teaspn. thyme salt

Cook all except turnip and thyme together 1 1/2 - 2 hours. About 20 m. before removing from the fire add the turnip, and in 10 m. the thyme; after another 10 m., strain, add salt and more water if necessary, heat.

When soup is boiling rapidly, turn in slowly, in a slender stream, batter for cream noodles, stirring constantly. Boil up well, remove from fire, serve at once.

3-4 tablespns. raw nut butter may be used for stock instead of bran, and I 1/2 teaspn. lemon juice added when soup is done.