Simple and nourishing, Rose’s Old-Fashioned Vegetable Soup may be made
Rose’s Old-Fashioned Vegetable Soup is a nourishing broth made from fresh country vegetables and herbs, with either veal knuckle or shin bone. If you prefer to use large mushrooms, wipe them clean and trim the stalks level with the caps.
1×3 lb. veal bone
4 pints water
1 teaspoon salt
1 teaspoon black pepper bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 large onion, quartered
1 large head of celery, trimmed and sliced
4 large carrots, scraped and sliced
1 tablespoon cornflour dissolved in
2 tablespoons water
4 oz. small mushrooms, cleaned
4 fl. oz. single cream
1 tablespoon chopped fresh parsley
Place the veal bone in a large saucepan. Pour over the water, adding more if necessary so that the bone is completely covered. Add the salt, pepper, bouquet garni and onion. Place the pan over moderately high heat and bring the water to the boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 2 hours.
Remove the pan from the heat. With tongs, remove and discard the veal bone. Strain the cooking liquid into another large saucepan and discard the contents of the strainer.
Add the celery and carrots to the cooking liquid and place the pan over moderate heat. Cook the vegetables for 8 to 10 minutes or until they are tender but still firm. Stir in the dissolved cornflour and cook, stirring constantly, for a further 3 to 4 minutes or until the soup thickens and is smooth.
Add the mushrooms and cream and stir well. Reduce the heat to low and cook the soup gently for 5 minutes.
Remove the pan from the heat and pour the soup into a warmed tureen or individual soup bowls. Sprinkle over the parsley and serve immediately.