NUT FRENCH SOUP
- Vegetable soup stock, 1½ quarts.
- Tomatoes, cooked, strained, 2 cups.
- Sage, ¼ teaspoonful.
- Browned flour, 1 tablespoonful rounded.
- Onions, large, 1.
- Bay leaves, 2.
- Thyme, ½ teaspoonful.
- Salt to taste.
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.