Vegetable Soup

• 4 cups (1 L) water
• 1⅓ oz. (40

Directions

Cut all the vegetables into ½ in. (1 cm) cubes. Add to the water, place over low heat and cook for 20 minutes at 175 to 185°F (80 to 85°C). Do not allow to come to a boil. Place a straining cloth or paper towel in a sieve and strain the liquid. Measure the broth after vegetables have been removed and season with salt equal to 0.3% of weight. These ingredients and instructio