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Autumn Soup


  • 2 oz. Butter
  • 12 oz. Finely diced chuck steak
  • 1 lb. Potatoes, peeled and finely diced
  • 3 onions peeled and finely chopped
  • 4 leeks, peeled and cut into rings
  • 1lb. Of carrots peeled and cut in julienne strips
  • 1 small cabbage finely shredded
  • 1 small Cauliflower cut into small florets
  • 2 cubes beef bouillon
  • 4 pints boiling water
  • salt and pepper to taste


  • Melt the butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
  • Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
  • Return the meat to the pot.
  • Dissolve the stock cubes in the water and pour over the meat and vegetables.
  • Add the salt and pepper and simmer gently over a low heat for 1 hours.

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