Book Excerpt: Soup Recipes COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a tablespoonful of mixed savoury herbs. Let this boil till the vegetables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley. This must be mixed with cold water and made quite smooth before it is added to the soup. Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the soup can be served. Some persons add a little sugar, and dried powdered mint can be handed round with the soup, like pea soup.