Brisket Soup Recipe

• 1 1/2 lb Smoked brisket
• 2 c. Diced onion
• 1 c. Diced carrots and/or possibly potatoes
• 1 c. Diced celery and/or possibly cabbage
• 1 Tbsp. Peanut oil
• 1 Tbsp. Minced garlic
• 39 ounce Chicken broth
• 15 ounce Crushed tomatoes
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Texas Pete Hotsauce
• 1 Tbsp. Red cayenne pepper, (or possibly to taste)
• 1 Tbsp. Black pepper
• 1 tsp Salt, (to taste)
• 1/4 c. Butter
• 1/4 c. All-purpose flour

1. In a large stock pot, add in the vegetables and peanut oil.
2. Cook on medium heat till vegetables are soft.
3. Add in chicken broth, tomatoes, Worcestershire sauce, Texas Pete, red cayenne pepper and black pepper.
4. Bring to a boil, reduce heat and cover.
5. Simmer for 15 min.
6. Slice and chop smoked brisket and add in to pot.
7. Heat butter in sauce pan.
8. Stir in flour and cook till brown.
9. Whisk into soup.
10. Simmer 15 min.
11. Makes 11 c.

brisket, onion, carrots, celery, peanut oil, garlic, chicken broth, tomatoes, worcestershire sauce, hotsauce, red cayenne pepper, black pepper, salt, butter, allpurpose

Taken from cookeatshare.com/recipes/brisket-soup-92442 (may not work)