1 onion

6 tablespoons butter

8 cups Scotch Broth (see recipe on page 7)

½ cup tomato sauce

2 cups uncooked egg noodles

(¼-inch wide)

1 tablespoon fresh chopped mint (optional)

• Finely chop the onion. In a saucepan, heat the butter. Sauté the onion for 3 minutes on medium heat.

• In a soup pot, combine the broth and tomato sauce, and bring to a boil. Stir in the noodles. Simmer for 4 minutes.

• Add the onions to the soup pot. Chop the mint. Ladle the soup into the individual bowls, garnish with the mint, and serve.

Serves 6–8

If you'd like to add a personal touch to your cooking, try growing fresh mint in a small pot on your windowsill.