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Article: CORNED BEEF AND CABBAGE Brass Key soup cuts recipe down to size
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- July 3, 1996
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Helen Kryzewski, Milwaukee, requested the recipe for corned beef
and cabbage soup served at the Brass Key Restaurant, 4952 W. Forest
Home Ave.
Restaurant management was not able to submit the recipe currently
used at the restaurant because this popular soup is made in 40-gallon
batches. However, they did give a similar recipe which yields a
small serving and was once served at the restaurant.
The Brass Key Corned Beef and Cabbage Soup
1 cup diced onion
1 cup diced carrots
1 cup diced celery
Margarine to saute vegetables
1 teaspoon minced garlic
1 teaspoon white pepper2 teaspoons seasoning salt
1 gallon water plus additional water to fill soup pot if needed
(divided)
3 beef bouillon ...