Turkish Soup

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 5 cups Brown Soup Stock.
  • ¼ cup rice.
  • cups stewed and strained tomatoes.
  • Bit of bay leaf.
  • 2 slices onion.
  • 10 peppercorns.
  • ¼ teaspoon celery salt.
  • 2 tablespoons butter.
  • tablespoons flour.


Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.