Hungarian soup Recipe

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Hungarian soup

Artist:	_	Yield:	1
Categories:	Eastern European, Hungarian, Soups & Stews, Vegetables, Vegetarian	Rating:	0
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Ingredients:

3	quart	Water
2	large	Firm potatoes
4		Carrots
3	small	Onions
2		Stalks celery
1/2	cup	Barley
1	cup	Dried green split peas
1/2	tsp	Freshly ground black pepper
1	tsp	Herbal seasoned salt
2	tbsp	Butter
1/2	cup	White wine (Sauterne or
		-- Chardonnay quite nice)
1	tsp	Liquid smoke
2	cup	V-8 cocktail juice (or
		-- juice from previously
		-- cooked vegetables)
1/4	tsp	Tabasco sauce
2	tbsp	Butter
1	tbsp	Flour

Procedures:

1	Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.
2	Bring barley and peas to rolling boil in water.
3	Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 ?hours.
4	About thirty minutes before serving, add the v-8 juice or vegetable stock and a "roux" made of the butter and flour.
5	Watch carefully as the soup thickens, lest it stick to the pot