A recipe printed on the reverse side of the card reads: "Steak Soup - Yield: 1 1/2 Quarts. Ingredients: 1/4 lb. Oleo (1 Stick), 1 Cup Flour, 1/2 Tsp. Pepper, 1 Tsp. Accent, 1 1/2 Tsp. Kitchen Bouquet, 1 Qt. Plus 1 Cup Water, 1/2 Cup Celery (Chopped), 1 Tbsp. Beef Base, 1/2 Cup Carrots (Chopped), 1/2 Cup Onions (Chopped), 1 Cup Mixed Vegetables, 1/2 lb. or 8 oz. Tomatoes, (Chopped), 1 Cup Ground Chuck (Cooked & Drained). Method: Put Meat on to brown, drain. Par boil onions, carrots, celery. Melt butter in a 2-Qt. pan and add flour, mix. Add water and stir while heating until thickened, continue stirring. Add Accent, pepper, beef base, tomatoes and cook a minute. Add Kitchen Bouquet and rest of vegetables and cooked meat. Cook on medium heat for 30 minutes, stirring occasionally. This soup may be frozen for later use."
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