Macaroni Soup

Macaroni soup is an excellent light meal by itself, but can be enhanced with a few seasonal vegetables.

Put one-fourth pound of macaroni into a saucepan with one ounce of butter and an onion stuck with five or six cloves, and boil until the macaroni is quite tender; remove it, drain, place it in a saucepan and pour over two quarts of good broth. Place the pan at the side of the fire and simmer the macaroni gently for about ten minutes, taking care that it does not break or become pulpy. Add a little grated Parmesan cheese, pour all into a tureen and serve.