ZCMI Soup

by Ernest Freeman

1 c. dry macaroni

1 1/2 quarts water

1 large onion

1 quart canned tomatoes

1 quart beef broth or boullion

1/2 package dry onion soup mix

1 bay leaf

salt to taste

1 cube beef boullion

browned hamburger (optional)

Cook macaroni and onion in water until almost tender.  Add other ingredients and cook until done.

~Before the freeway was built, a trip to Salt Lake City from Brigham City was an all day affair.  When he went to Salt Lake, Ernest liked to stop for lunch at the ZCMI cafeteria where a particular favorite of his was the Tomato Macaroni Soup.  He liked it so much that he came home and experimented to get just the right taste so he could make the soup whenever he wanted. We never called it Tomato Macaroni Soup.  To us, it was always ZCMI soup.