Hungarian Soup
3 qt ;Water 2 lg Firm potatoes 4 Carrots 3 sm Onions 2 Stalks celery 1/2 c Barley 1 c Dried green split peas 1/2 ts Freshly ground black pepper 1 ts Herbal seasoned salt 2 tb Butte...
Ingredients
- 3qt ;water
- 2large firm potatoes
- 4carrots
- 3small onions
- 2stalks celery
- 1/2cup barley
- 1cup dried green split peas
- 1/2tsp freshly ground black pepper
Directions
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3 qt ;Water 2 lg Firm potatoes 4 Carrots 3 sm Onions 2 Stalks celery 1/2 c Barley 1 c Dried green split peas 1/2 ts Freshly ground black pep
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Bring barley and peas to rolling boil in water
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Add vegetables, wine and seasonings
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simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours
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About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour
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Watch carefully as the soup thickens, lest it stick to the pot
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From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL
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