Vegetable Soup with Stock
- 2 qts. [brown stock]
- 1⁄2 cup turnip
- 1⁄2 cup carrot
- 1⁄2 cup celery
- 1⁄2 cup cabbage
- 1⁄4 cup onion
- 1⁄2 teaspoon salt
- 2 tablespoons rice or barley
Wash and pare the vegetables. Put all but the celery through a coarse food chopper. Cut the celery in fine pieces. Boil all the ingredients together hard for one minute. Put them into a cooker for three hours or more. If barley is used, soak it over night in cold water and boil it till soft; or cook it in the cooker with boiling salted water for five or six hours.