Macaroni, or Vermicelli Soup

Name: Macaroni, or Vermicelli Soup
Ingredients: 2 small Carrots; 4 Onions; 2 Turnips; 2 Cloves; 1 tablespoonful Salt; as needed Black pepper; as needed Marjoram; as needed Parsley; as needed Thyme; as needed Cooked meat (optional); as needed Soup bones; 1/2 pound Macaroni; as needed Vermicelli; as needed Water

A simple soup featuring macaroni or vermicelli.

Ingredients

2 small Carrots
4 Onions
2 Turnips
2 Cloves
1 tablespoonful Salt
as needed Black pepper
as needed Marjoram
as needed Parsley
as needed Thyme
as needed Cooked meat (optional)
as needed Soup bones
1/2 pound Macaroni
as needed Vermicelli
as needed Water

Instructions

1Place soup bones in a pot with enough water to cover. Bring to a boil, skimming off any foam that rises to the surface. Add carrots, onions, turnips, cloves, salt, pepper, marjoram, parsley, and thyme. Simmer for 3-4 hours.
2Strain the soup through a colander. Return the strained soup to the saucepan and reheat.
3Boil the macaroni in a separate pot of salted water until quite tender. Place the cooked macaroni in a soup tureen.
4Pour the hot soup over the macaroni in the tureen. If using vermicelli, soak it in hot water for a short time, do not boil. Serve immediately.