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Julienne Vegetable Soup |
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Serves: 8 Print this Recipe16 cups beef broth canned 2 carrots cut in julienne* strips 1 potato medium, cut in julienne strips 1 turnips small, cut in julienne strips 1 onion small, cut in julienne strips 1/2 teaspoon marjoram dried, crushed Salt and pepper to taste Crouton In a saucepan, bring the broth, carrots, potato, turnip, onion and marjoram to a boil. Salt and pepper to taste. Cover and reduce heat; simmer 15 to 20 minutes or until vegetables are tender. Serve hot with croutons made from dried bread slices, which have been buttered, diced and dried out in a slow oven. * Julienne means to cut food into long thin strips, resembling matchsticks. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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