LET'S MAKE SOUP by Hannah Lyons Johnson


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Johnson's old-fashioned beef and vegetable soup is extravagantly long on meat (three pounds of chuck steak, in addition to the bones, for three quarts of water) and very short on spices (some parsley, salt and fl teaspoon of pepper are the only seasonings mentioned). And it is disappointing, after the proper instructions for advance broth-making and cooling, to see frozen mixed vegetables added at the end with the potatoes, onion, celery and canned tomatoes. (Johnson adds that you can substitute ""your favorite fresh or frozen vegetables,"" but why not specify the standard, generally available fresh ones at the start?) At any rate, as procedural photos are less to the point here than in Let's Make Bread (1973), why can't young cooks simply borrow their parents' Fannie Farmer?

Pub Date: April 12th, 1976
Publisher: Lothrop, Lee & Shepard