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Hungarian Soup

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Yield

1 batch

Prep

30 min

Cook

2 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
3 quarts water * Camera
2 large potatoes
firm
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4 each carrots Camera
3 small onions Camera
2 each celery stalks Camera
½ cup pearl barley Camera
1 cup split green peas
dried
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½ teaspoon black pepper
freshly ground
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1 teaspoon herbal salt *
2 tablespoons butter Camera
½ cup white wine * Camera
1 teaspoon liquid smoke * Camera
2 cups vegetable juice cocktail Camera
¼ teaspoon red hot pepper sauce Camera
2 tablespoons butter Camera
1 tablespoon all-purpose flour Camera
Trans-fat Free, High Fiber

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 to 2½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 564 20% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 485mg 20%
Total Carbohydrate 33g 33%
Dietary Fiber 23g 93%
Sugars g
Protein 39g
Vitamin A 253% Vitamin C 89%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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