Spring Bouillon

Ingredients

• 1 quart vegetables (turnip, carrot, celery, onion)
• 2 tablespoons rolled oats
• 1/4 cup cream
• 1 teaspoon salt
• Speck pepper
• 1/4 teaspoon paprika

Instructions

1. 1Cut vegetables in small pieces and cook in boiling water until tender. Strain off the liquid. There should be four cupfuls. Add rolled oats and cook in double boiler one hour. Then strain, and add cream, seasonings, and enough water to make one and one-half quarts. Serve hot. Servings, 6.