Julienne Vegetable Soup Recipe

+ Directions : 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 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. *julienned: cut into ling thin strips, resembling matchsticks. From Miriam B. Loo's Menu PlannerCookbook.

Current, Inc. , Code 2123 Typed by Delores E. Rowe