Dutch Brown Ragout Soup
Recipe Description
A hearty soup for in the winter.Ingredients
- 2 onions, chopped
- 2 large carrots, chopped
- 1/4 cup chopped fresh parsley
- 2 chopped tomatoes
- 1 green bell pepper|green pepper, chopped
- 2 slices Bacon
- 6 tablespoons butter
- 2/3 cup flour
- 8 cups beef broth
- 1 pinch thyme
- bay leaf|bay leaves
- 1 pinch mace
- ground fresh pepper
- 1 dash maggi seasoning or Kitchen Bouquet or soy sauce (Worcerstershire if preferred)
- 2 tablespoons Madeira wine or port|port wine
- 1/2 lb small cooked meatballs
- 1/4 lb fresh Mushrooms, whole if small or chopped
Saute the first five ingredients with Bacon in butter until tender.
Add the flour and stir constantly for about 4- 5 minutes. Add 3 cups of the broth, stirring to avoid any lumps. Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth. Add the seasonings, the wine, meatballs and Mushrooms. Simmer for 20 minutes, or until the Mushrooms are barely cooked and the meatballs are heated through.
Add the flour and stir constantly for about 4- 5 minutes. Add 3 cups of the broth, stirring to avoid any lumps. Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth. Add the seasonings, the wine, meatballs and Mushrooms. Simmer for 20 minutes, or until the Mushrooms are barely cooked and the meatballs are heated through.
This article uses material from the "Dutch Brown Ragout Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
