(Recipe #9, page 30)
Braise a finely chopped onion in plenty of fresh butter. Add 1 – 2 TBS of flour and let cook till yellow, then add as much boiling water as one wishes to have soup., taking into account what will boil off. After cooking rice and chopped celery knob in the soup till tender, add roast stock to the soup. Broth from roast beef is particularly well-suited to this soup.