Vegetable Soup (III)

Ingredients

• 6 potatoes
• 4 turnips, or 2 if very large
• 2 carrots
• 2 onions, if obtainable
• 2 mushrooms
• 1 head celery
• 1 large slice of bread
• 1 small saltspoonful of salt
• 1/4 saltspoonful ground black pepper
• 2 teaspoonful Harvey's sauce
• 6 quart water

Instructions

1. Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning.
2. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour.
3. Warm it up again when required;
4. put in the Harvey's sauce, and, if necessary, add to the flavouring.