"MONGOLE SOUP" from the 19th century. Americanized
Nancy J. Patrykus
This is a simple & quick soup so versatile and delicious.
A easy basic base, of tomato and pea soup. What could be easier?
It has a burst of flavor, even before adding the additional extras listed below. From the base you can take off and add what you want . It s not necessary, but you can play with it to your hearts content.
By adding meat, veggies, spices milk, and even chicken or beef broth. By adding to your liking and taste. Try it you might like it. BUT BE PREPARED!
You will fall in love with this very old ethnic soup!
1 can(s)tomato soup
1 can(s)pea soup
2 tspworcestershire sauce
1 ccream, milk or chicken broth. ...*.i used milk.
1/2 ccroutons ............ when serving
1-2 Tbspsour cream..........when serving
1-2 Tbspshredded american cheese...when serving
******** dash(es)curry,cloves,nutmeg, or cumin
1 ccooked & choppped carrots, potatoes or rutabaga
1 cleftover chopped chicken or ham
2 dash(es)salt & pepper
How to Make "MONGOLE SOUP" from the 19th century. Americanized
- DID YOU KNOW?--INTERESTING INFORMATION:
Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day
manufactured in the city of Worcester, England.
So its name is misleading, it is definitely not of English origin!
A little trivia information is always fun to know.
This was found in the same cookbook as above.