Austrian Homestyle Generic Vegetable Soup
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | pints |
water
|
*
|
| 3 ½ | teaspoons |
beef flavor base
|
* |
| 2 | tablespoons |
onions
chopped |
|
| 1 | medium |
carrots
diced |
|
| 2 | cups |
broccoli florets
or cauliflower, cut into pieces |
|
| 1 | medium |
potatoes
peeled and diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
water
|
*
|
| 18 | ml |
beef flavor base
|
* |
| 3E+1 | ml |
onions
chopped |
|
| 1 | medium |
carrots
diced |
|
| 473 | ml |
broccoli florets
or cauliflower, cut into pieces |
|
| 1 | medium |
potatoes
peeled and diced |
|
Directions
Melt butter over medium heat.
Add flour, stirring constantly, until the mixture becomes puffy.
Add water, bouillon powder, onions, potatoes and carrots.
Bring to a boil, stirring occasionally.
Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes).
Add broccoli and return to boil. Simmer for another minute. Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise. ) VARIATIONS: For thinner soup, use less flour. For vegetables with a more delicate flavor, use less bouillon powder. If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar. (Start with the asparagus, adding peas and mushrooms when asparagus is almost done. No onion in that one, BTW, it would overwhelm the other flavors. ) If all you've got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering).
