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Julienne Soup

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      Title: JULIENNE SOUP
 Categories: Soups, Text
      Yield: 6 Servings
 
           Text Only
 
  Shred carrots, turnips, celery, potato, and onion; or cut in very
  narrow strips.  Cook in boiling salted water until tender. Drain. Add
  to hot bouillon or consomme in the proportion of 2 tablespoons cooked
  vegetables to each cup of bouillon or consomme. Heat thoroughly.
  
  The Household Searchlight
 
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