Sopa Mezclada (Escudella)

Mixed Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This soup is typically Spanish, and not only has a mixture of somewhat heavy and sufficing vegetables, but rice and vermicelli are added to it. The saffron, besides giving it a good colour, makes it more digestible.


  • Veal stock
  • a few potatoes
  • turnips, haricot beans, cabbage, and
  • a stick or two of celery.
  • A few tablespoons of rice, and the same of vermicelli.
  • A good pinch of saffron.


The stock is brought to the boil, and the vegetables, coarsely sliced, are added to it, the haricot beans having been previously soaked and boiled till tender. Simmer gently till all the vegetables are quite tender, and 20 minutes before serving add the rice, the vermicelli and the saffron. The soup should be somewhat thick.