Prep 15 mins
Cook 2 hrs 30 mins
The housewives of the Michigan Dutch country are famous for their nourishing soups. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1847.
- 2 tablespoons butter
- 1 large onion, peeled and sliced
- 1 tablespoon flour
- 4 cups beef broth or 4 cups veal broth
- 3 1⁄2 cups sliced carrots
- 1 cup minced celery
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- Melt butter in a large soup kettle and brown the onion.
- Stir in flour and add broth; continually stirring to the boiling point.
- Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
- Strain solids; whirl in blender or food processor until smooth and return to the broth.
- Serve hot.