The New Zealand Railways Magazine, Volume 12, Issue 3 (June 1, 1937)
Soup is a necessary and wholesome item of the diet during the winter months. It adds variety to the menu and can be made at little cost.
A thick soup should be about the same consistency as cream, while a clear soup can never be too transparent. It is most important that stock should never boil quickly, but just simmer. Do not add vegetables till the stock has been well boiled and skimmed.