Add to a beef stock a small handful of fresh or dried noodles about
twenty minutes before serving, which will be long enough time to cook
them.
* * * * *
Many varieties of soups may be made by adding different kinds of
vegetables to beef soup or stock. Cauliflower, cabbage, potatoes, and
asparagus are better boiled in separate water, and added to the
soup-tureen at the last moment. Onions, leeks, turnips, and carrots are
better fried to a light color in a _sauté_ pan with a little butter or
clarified grease, and added to the soup. In frying, it is better to
accompany the vegetable or vegetables with a little onion.
If you add more onion, more turnip, or more carrot than any other
vegetable, you have onion, turnip, or carrot soup. I will specify a few
combinations of vegetables.