"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Autumn Soup Recipe

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This recipe for Autumn Soup, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Devlin Family
Added: Tuesday, June 6, 2006


1lb. ground beef
1c. chopped onion
4c. water or beef broth
1c. cut-up carrots
1c. diced celery
1c. cubed pared potatoes**
2 tsp. bottled brown bouquet sauce
1/4 tsp. pepper
1 bay leaf
1/8 tsp. dried basil
6 tomatoes***

In a large saucepan, cook and stir meat until no longer pink. Drain fat. Cook and stir onions with meat until tender. Stir in remaining ingredients except tomatoes and heat to boiling. Reduce heat; cover and simmer 20 minutes; add tomatoes, cover and simmer 10 minutes longer or until vegetables are tender.
*Canned (drained) vegetables may be substituted for fresh.
**Small soup pasta may be substituted for potatoes.
***One can (28oz.) tomatoes with liquid may be substituted for fresh tomatoes, reducing water to 3 cups.




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