Yield: 1 servings
Measure | Ingredient |
---|---|
2 quarts | Water |
¾ cup | Roast beef -- diced cooked |
1 cup | Onion -- chopped |
1 cup | Tomato -- chopped |
½ cup | Cabbage -- shredded |
½ cup | Celery -- sliced |
⅓ cup | Carrot -- chopped |
1 cup | Sugar |
½ cup | Cider vinegar |
¼ cup | Burgundy -- optional |
2 tablespoons | Browning sauce |
2 tablespoons | Worcestershire sauce |
2 teaspoons | Tomato sauce |
6 eaches | Beef bouillon cubes |
½ teaspoon | Garlic powder |
¼ teaspoon | Dried thyme |
\N \N | Salt and pepper to taste |
2 tablespoons | All-purpose flour |
2 tablespoons | Vegetable oil |
In a Dutch oven, combine all ingredients except flour and oil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. Combine flour and oil until well blended; stir into the soup. Simmer until slightly thickened. Serve hot. Yield: 8- 10 servings (2-¾ quarts)
Recipe By : Taste of Home