Hungarian Soup

3 hours Prep: 30 minutes Cook: 2 hours

564 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

3	quarts	water
2	large	potatoes	firm
4	each	carrots
3	small	onions
2	each	celery stalks
1/2	cup	pearl barley
1	cup	split green peas	dried
1/2	teaspoon	black pepper	freshly ground
1	teaspoon	herbal salt
2	tablespoons	butter
1/2	cup	white wine
1	teaspoon	liquid smoke
2	cups	vegetable juice cocktail
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
2	tablespoons	butter
1	tablespoon	flour, all-purpose

Directions

Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.

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 vegetable 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.

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Nutrition Facts

Serving Size 495g

Amount per Serving

Calories 564 20% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 30mg	10%
Sodium 485mg	20%
Total Carbohydrate 98.0g	33%
Dietary Fiber 23.0g	93%
Sugars 15.0g
Protein 20.0g	39%

Vitamin A	253%		Vitamin C	89%
Calcium	10%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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