Reunion Soup
- Ready In:
- 2hrs 10mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 226.79 g bacon, diced
- 236.59 ml yellow onion, chopped
- 236.59 ml green cabbage, chopped
- 236.59 ml celery, chopped
- 236.59 ml carrot, chopped
- 1 large russet potato, about 3/4 #, peeled & chopped
- 1 zucchini, sliced lengthwise and cut in 1/4-inch slices
- 2 garlic cloves, minced
- 1.23 ml dried chervil, can substitute 1/2 tsp. fresh minced parsley
- 2.46 ml salt
- fresh ground pepper
- 2 (793.78 g) diced tomatoes with juice, I often add only one can
- 946.36 ml beef stock or 946.36 ml broth
- 29.58 ml barley, uncooked (recipe calls for 1/4 C)
- 14.79 ml long-grain white rice (recipe calls for 2T)
- 425.24 g great northern white beans, drained, rinsed, I add for an additional protein source but not necessary to add
-
Seasoned White Sauce
- 29.58 ml butter or 29.58 ml margarine
- 9.85 ml all-purpose flour
- 236.59 ml milk
- 4.92 ml Worcestershire sauce
- 2.46 ml dried thyme
- 1.23 ml garlic powder
- 2.46 ml salt
- 14.79 ml cider vinegar
directions
- In a large Dutch oven over medium heat, cook diced bacon until crisp.
- Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
- Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
- Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
- Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
- Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
- Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
-
Seasoned White Sauce:
- In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
- Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
- Sauce will become thick if it stands; DO NOT thin.
- After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.