Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted Butter 3 md All-Purpose Potatoes --
1 tb Corn Oil -peeled and cubed
2 lg Onions, Peeled, Quartered, 4 md Turnips -- peeled and cubed
-thinly Sliced 2 lg Carrots -- peeled and cubed
7 c (To 8) Beef Bouillon Salt
1 lb Savoy Cabbage -- cored and Black Pepper -- freshly
-sliced -ground

------------------------GARNISH----------------------------------
3 tb Fresh Parsley -- finely -Bread
-minced 4 oz Roquefort Or Other Mild Blue
6 Thin slices Toasted French -Cheese

1. Melt the butter with the oil in a large casserole over med-low
heat. Add the onions and cook until soft and lightly browned. Add the
bouillon and vegetables, season with salt and pepper, and simmer,
partially covered, for 45 mins.

2. Correct the seasoning. Serve hot in individual shallow soup bowls,
sprinkled with the parsley and topped with toasted French bread
spread with a thick layer of Roquefort.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6

From: Dan Klepach Date: 09-21-95 (22:23) (159)
Fido: Cooking

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