Soup and Soup Making

by Emma P. Ewing

BROWNING VEGETABLES.

Breakfast bacon and ham give a peculiarly fine flavor to many soups, and when they are used the vegetables added to such soups should be browned in the fryings of the meat; but when neither bacon nor ham is used, the vegetables should be browned in butter, as in most cases they impart a richer flavor to the soup, if nicely browned in a little grease before being added.