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Lincolnshire Bacon Broth

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Ingredients

  • 2 carrots
  • 1 tin pea + ham soup
  • Cup of rice per person
  • Bacon/gammon pieces
  • 1 teaspoon english mustard

Method

Chop the carrots into the soup and put in a saucepan with the mustard. Bring to the boil then simmer. Fry the bacon pieces with a little oil and add to the saucepan. Boil the rice until cooked, drain and add the sauce and bacon. Serves 2.

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