| 1 quart Brown Soup Stock | |
| 1 can tomatoes | |
| ½ teaspoon peppercorns | |
| 1 small bay leaf | |
| 3 cloves | |
| 3 sprigs thyme | |
| 4 tablespoons butter | |
| ⅓ cup flour | |
| Onion | ¼ cup each, cut in dice |
| Carrot | |
| Celery | |
| Raw ham | |
| Salt | |
| Pepper | |
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.
Turkish Soup
5 cups Brown Soup Stock
¼ cup rice
1½ cups stewed and strained tomatoes
Bit of bay leaf
2 slices onion
10 peppercorns
¼ teaspoon celery salt