Reunion Soup
Source of Recipe
The Big Book of Soups & Stews
Recipe Introduction
Hearty & yummy!
List of Ingredients
1/2# bacon, diced (dice before cooking)
1 C chopped yellow onion
1 C chopped green cabbage
1 C chopped celery
1 C chopped carrot
1 large russet potato (about 3/4#) peeled & chopped
1 zucchini, sliced lengthwise and cut in 1/4" slices
2 cloves garlic, minced
1/4 tsp. dried chervil or 1/2 tsp. fresh minced parsley
1/2 tsp. salt
freshly ground pepper to taste
2 cans (14 oz.) diced tomatoes with juice
4 C beef stock or broth
2 T uncooked barely (recipe calls for 1/4 C)
1 T brown or white long grain rice (recipe calls for 2T)
Seasoned White Sauce ingredients, directions below:
To be added 10 minutes before serving.
2 T butter or margarine
2 t all-purpose flour
1 C milk
1 tsp. Worcestershire Sauce
1/2 tsp. dried thyme
1/4 tsp. garlic powder1/2 tsp. salt
1 T cider vinegar
Recipe
In a large Dutch oven over medium heat, cook bacon until crisp.
Drain drippings, leaving 1T of bacon grease in Dutch oven.
Add onion,and garlic and saute for about 1 minute. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes.
Add remaining ingredients except white sauce and vingar.
Bring to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
Meanwhile, about 20 minutes before serving, make the white sauce. After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.
Seasoned White Sauce: Ingredients listed above.
In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes. Sauce will become thick if it stands; DO NOT thin.
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