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Sheppard's Purse Seed Soup

Foreign.Taste's picture
Ingredients
  Carrot 1 , diced
  Young turnip 1 , diced
  Onion 1 Medium, sliced
  Beef broth 3 Cup (48 tbs)
  Margarine 3 Tablespoon
  Flour 1 Tablespoon
  Dried shepherd's purse seeds 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Simmer carrot, turnip and onion in beef broth until tender.
Strain and press vegetables through sieve.
Heat margarine, add flour and seeds.
Stir and saute 5 minutes.
Add sieved liquid to flour and margarine mixture, stirring until smooth.
Simmer 30 minutes.
Strain through cheese cloth.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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