Turkish Soup

Name: Turkish Soup
Ingredients: 5 cups Brown Soup Stock; ¼ cup rice; 1½ cups stewed and strained tomatoes; Bit of bay leaf; 2 slices onion; 10 peppercorns; ¼ teaspoon celery salt; 2 tablespoons butter; 1½ tablespoons flour

Ingredients

5 cups Brown Soup Stock
¼ cup rice
1½ cups stewed and strained tomatoes
Bit of bay leaf
2 slices onion
10 peppercorns
¼ teaspoon celery salt
2 tablespoons butter
1½ tablespoons flour

Steps

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.

More recipes with broth or stock, rice, tomatoes, bay leaves, onion, celery, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.