Reunion Soup

Submitted by Chicagoland Chef du Jour

"This soup will warm you from head to toe and make your tummy happy. I have made it several times and wonder why I don't make it more often. I have modified some of the amounts (barley, rice) Recipe from: The Big Book of Soups & Stews by Maryanna Vollstedt"

 

• Ready In: 2hrs 10mins
• Ingredients: 24
• Serves: 8

ingredients

• 1⁄2 lb bacon, diced
• 1 cup yellow onion, chopped
• 1 cup green cabbage, chopped
• 1 cup celery, chopped
• 1 cup 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
• 1⁄4 teaspoon dried chervil, can substitute 1/2 tsp. fresh minced parsley
• 1⁄2 teaspoon salt
• fresh ground pepper
• 2 (14 ounce) diced tomatoes with juice, I often add only one can
• 4 cups beef stock or 4 cups broth
• 2 tablespoons barley, uncooked (recipe calls for 1/4 C)
• 1 tablespoon long-grain white rice (recipe calls for 2T)
• 15 ounces great northern white beans, drained, rinsed, I add for an additional protein source but not necessary to add

• Seasoned White Sauce

• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons all-purpose flour
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1 tablespoon cider vinegar

directions

1. In a large Dutch oven over medium heat, cook diced bacon until crisp.
2. Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
3. Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
4. Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
5. Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
6. 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.
7. Meanwhile, about 20 minutes before serving, make the seasoned white sauce.

8. Seasoned White Sauce:

9. In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
10. Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
11. Sauce will become thick if it stands; DO NOT thin.
12. 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.