JULIENNE SOUP
Strain any clear vegetable soup, and to each 2 cups of broth add ½ cup of dried “Julienne;” season with salt and pepper and 1 tablespoon of browned butter.
Strain any clear vegetable soup, and to each 2 cups of broth add ½ cup of dried “Julienne;” season with salt and pepper and 1 tablespoon of browned butter.