Hungarian Soup

• 3 quarts water
• 2 potatoes lrg Firm
• 4 carrots
• 3 onions smalls
• 2 stalks celery
• 1/2 cup barley
• 1 cup green split peas Dried
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon seasoned salt Herbal
• 2 tablespoons butter
• 1/2 cup white wine Sauterne or Chardonnay quite nice
• 1 teaspoon liquid smoke
• 2 cups v 8
• 1/4 teaspoon Tabasco Sauce
• 2 tablespoons butter
• 1 tablespoon flour

1. Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.
2. Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot.

water, potatoes, carrots, onions, stalks celery, barley, green split peas dried, freshly ground black pepper, salt, butter, white wine, liquid smoke, tabasco sauce, butter, flour

Taken from www.yummly.com/recipe/Hungarian-Soup-1661065 (may not work)