Dutch Brown Ragout Soup

Total Time
Prep 25 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Saute the first five ingredients with bacon in butter until tender.
  2. Add the flour and stir constantly for about 4- 5 minutes.
  3. Add 3 cups of the broth, stirring to avoid any lumps.
  4. Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
  5. Add the seasonings, the wine, meatballs and mushrooms.
  6. Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.
Most Helpful

An excellent soup no doubt with the presentation of a hearty stew and the taste of a finer soup. I made one change I substituted the meatballs with thin strips of tenderloin. Sometime the meatballs have a high fat content and I did not want a thin layer of grease topping my soup. However with bread and potatoes its very comforting. Cheers.

Chef Swifticus December 25, 2010

This was a very good soup. The only change I made was to use cran-grape juice mixed with some white cooking wine instead of the Madeira/Port. I used frozen meatballs and served this with mashed potatoes and dinner rolls.

Spectatrix February 18, 2006

This is a VERY comforting soup! All the chopping was a little tedious, but the rewards are definitely there when the soup is done. I think next time I would use more tomato I had 3 plum tomatoes and I think I might like more. The seasonings blend perfectly, I used the Worcestershire and Port. I cannot wait to try the leftovers as I think the flavor will only improve on sitting! This will be repeated often here, another winner from PanNan! Thanks!

Michelle S. March 10, 2005