Dutch Brown Ragout Soup

• 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 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

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.

onions, carrots, parsley, tomatoes, green pepper, bacon, butter, flour, beef broth, thyme, bay leaf, mace, ground fresh pepper, kitchen, madeira wine, cooked meatballs, mushrooms

Taken from www.food.com/recipe/dutch-brown-ragout-soup-39203 (may not work)