VEGETABLE BOUILLON

VEGETABLE BOUILLON
Vegetable stock 800ml
 Mushroom (white) 20gms
French beans 20gms
Carrots 25gms
Salt to taste
Tobacco five drops
Mixed dried herbs a pinch
Chopped parsley 1sprig
Sliced olives 1pc
Celery 5gms
PREPARATION:

String beans peel carrots. Cut into julienne beans, carrots and celery. Slice mushrooms. Boil stock, add herbs and simmer for 10 minutes. Strain through a double muslin cloth. Return to heat. Season add in tobasco, prepared vegetables, boil for 5 minutes. Transfer into a bowl, garnish with sliced olives and parsley and serve immediately.

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