1/4 c Onion; diced

1/2 c Celery; diced

1/2 c Carrots; diced

1/4 lb Bacon; raw, diced

1/2 c Leeks; chopped

1 c Lentils; cooked

2 tb Tomato paste

1 1/2 c Bouillon

Salt and pepper; to taste 1 tb Vinegar

4 Frankfurters; sliced thin

; sauteed in butter Recipe by: Gladys Taber Mix together all ingredients except the vinegar and frankfurters, and cook about 45 minutes. Cool slightly, then put in the blender and blend until smooth. Add vinegar and frankfurtres and bring to a boil.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5