Hungarian Soup

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Hungarian Soup Ingredients

3 qt ;Water	1/2 c White wine (Sauterne or
2 lg Firm potatoes	Chardonnay quite nice)
4 Carrots	1 ts Liquid smoke
3 sm Onions	2 c V-8 cocktail juice (or
2 Stalks celery	juice from previously
1/2 c Barley	cooked vegetables)
1 c Dried green split peas	1/4 ts Tabasco sauce
1/2 ts Freshly ground black pepper	2 tb Butter
1 ts Herbal seasoned salt	1 tb Flour
2 tb Butter

Instructions for Hungarian Soup

Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces. Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot. From vegan.zip at Michelle Stewarts SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

Main Ingredient: SoupCuisine: Uncategorized