Emergency Soup Recipe

• ½ cup of half-inch cubes of carrot
• 1 cup of half-inch potato cubes
• 4 cups of water or broth
• ½ cup celery slices
• 1 onion, cut in shreds
• ¼ cup of butter
• Salt and pepper
• Stock or broth (or 2 tablespoons meat extract with water)

1. Cook the carrot, celery, and onion in the melted butter for ten minutes.
2. Cook the potato in boiling water for five minutes. Drain, rinse in cold water, and drain again.
3. Add the potato to the other vegetables with the water or broth and let cook one hour.
4. Add the meat extract, if water was used instead of broth, with salt and pepper as needed.

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