LENTEN SOUP by www.country-cooking.com
Take 6 Onions, 2 oz. Butter or Beef Dripping, 2 quarts of Water or Pot Liquor, Crusts of Bread, Salt and Pepper as necessary. Peel and slice up the onions and put them into a saucepan with the butter or dripping, and brown them. Then let them cook, covered over, for an hour. Break in some brown dry crusts of bread. Pour over the boiling liquor the water in which some vegetables, such as carrots, turnips, or cauliflowers, have been boiled, stir it well and boil for an hour; rub through a sieve. If it is not thick enough, let it boil again without the lid for ten minutes. Season well with pepper and salt, and serve.
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