DUTCH BROWN RAGOUT SOUP

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Dutch Brown Ragout Soup image

This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes.

Provided by PanNan

Categories     Dutch

Time 55m

Yield 2 quarts

Number Of Ingredients 17

2 onions, chopped
2 large carrots, chopped
1/4 cup chopped fresh parsley
2 chopped tomatoes
1 green pepper, chopped
2 slices bacon
6 tablespoons butter
2/3 cup flour
8 cups beef broth
1 pinch thyme
bay leaf
1 pinch mace
ground fresh pepper
1 dash Kitchen Bouquet or 1 dash soy sauce (Worcerstershire if preferred)
2 tablespoons madeira wine or 2 tablespoons port wine
1/2 lb small cooked meatballs
1/4 lb fresh mushrooms, whole if small or chopped

Steps:

  • 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.

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