MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Hungarian Soup
  Categories: Soups, Vegetables, Vegetarian
       Yield: 1 batch
  
       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 Butter
     1/2 c  White wine (Sauterne or
            -- Chardonnay quite nice)
       1 ts Liquid smoke
       2 c  V-8 cocktail juice (or
            -- juice from previously
            -- cooked vegetables)
     1/4 ts Tabasco sauce
       2 tb Butter
       1 tb Flour
  
   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 Stewart’s SunShine PC Board in Pembroke
   Pines, FL.  Source unknown.  Formatted by Cathy Harned.
  
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