*  Exported from  MasterCook  *
 
                 AUSTRIAN HOMESTYLE GENERIC VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter or margarine (or oil,
                         -or lard)
    3       tb           All purpose flour
    1 1/2   pt           Water
    3 1/2   ts           Knorr Beef Flavor Consomme
                         -Mix (or similar bouillon
                         Powder or cubes)
    2       tb           Chopped onion
    1       md           Carrot, diced
    2       c            (approx.) broccoli or
                         -cauliflower, cut into small
                         -pieces
    1       md           Potato, peeled and diced
 
   Melt butter over medium heat.  Add flour, stirring
   constantly, until the mixture becomes puffy.  Add
   water, bouillon powder, onions, potatoes and carrots.
   Bring to a boil, stirring occasionally. Reduce heat
   and simmer until potatoes are almost done (about 5 to
   6 minutes). Add broccoli and return to boil.  Simmer
   for another minute.
   
   Makes 3 large servings (which with a chunk of French
   bread or the like would make a hearty meal,
   quantity-wise.)
   
   VARIATIONS:  For thinner soup, use less flour.  For
   vegetables with a more delicate flavor, use less
   bouillon powder. If using sliced mushrooms, asparagus
   and frozen or fresh green peas as vegetables, use
   slightly less flour, slightly less bouillon powder,
   and a dash of sugar. (Start with the asparagus, adding
   peas and mushrooms when asparagus is almost done. No
   onion in that one, BTW, it would overwhelm the other
   flavors.) If all you've got is potatoes and onions,
   add quarter teaspoon caraway seeds early on (when you
   reduce to simmering). What, not even potatoes? Throw
   in somewhat more chopped onion and add rice, and serve
   with fresh chopped parsley.
   
   Posted by Karin Brewer. Courtesy of Fred Peters.
  
 
 
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