Soup Recipes > Brunoise Soup
1 turnip
1 leek
1 onion
1 head of celery
6 small mushrooms
1 tablespoon butter
pinch of sugar
2 pints meat stock
salt and black pepper
glass sherry if preferred
(see measure conversions for more information)
- Melt the butter in a saucepan.
- Add the vegetables, sugar and seasoning.
- Cook gently until the vegetables are a golden brown.
- Add the stock and simmer until the vegetables are tender.
- Stir in a good pinch of pepper.
- Add glass sherry if preferred.
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Comment Script
How to make Brunoise soup:
A brown meat stock soup with plenty of vegetables. This soup would make an ideal light lunch.
Ingredients
1 carrot1 turnip
1 leek
1 onion
1 head of celery
6 small mushrooms
1 tablespoon butter
pinch of sugar
2 pints meat stock
salt and black pepper
glass sherry if preferred
(see measure conversions for more information)
Method
- Wash, prepare and dice the vegetables.- Melt the butter in a saucepan.
- Add the vegetables, sugar and seasoning.
- Cook gently until the vegetables are a golden brown.
- Add the stock and simmer until the vegetables are tender.
- Stir in a good pinch of pepper.
- Add glass sherry if preferred.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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