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

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.