Parsnip Soup
1 qt well-scraped, thinly sliced parsnips
1 cup bread crust shavings
1 head of celery
1 small onion
2 cups sliced potatoesThe parsnips used should be young and tender, so that they will cook in about the same length of time as the other vegetables. Use only sufficient water to cook them.
When done, rub through a colander and add salt and sufficient rich milk, part cream if desired, to make of the proper consistency. Reheat and serve.
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