Soups:

Julienne Vegetable Soup

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Ingredients

6 cups beef broth
2 carrots cut into julienne strips
1 medium potato, pared, cut into julienne strips
1 small turnip, pared, cut into julienne strips
1 small onion, peeled and cut into thin wedges
1/2 teaspoon marjoram
1/4 teaspoon salt

Instructions

In saucepan bring all incredients to a boil. Cover and simmer 15-20 minutes. Top with croutons. Serves 8.

Tracy Downey
Cordova