Winter vegetable venison soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped parsley, 1/2 t basil, 1/4t thyme and salt and pepper to taste. |
Directions
In a soup kettle cook 3 onions, chopped, in a little olive oil until they are tender and golden. Stir in 1 lb. ground venison and several minced garlic cloves and cook the mixture, separating the venison with a fork, until it is brown. Add 3 cups beef stock, 2 large tins tomatoes, 2 c each of potatoes, celery, green beans and carrots, all diced, 1 c dry red wine, Bring the soup to a boil, reduce the heat and simmer for about 1 to 1¼ hours.
Proportions of ingredients are flexible. More veggies are nice.
This recipe was probably from the Earle R. MacAusland Gourmet empire of 30+ years ago. Originally the recipe specified ground beef.
Carolyn Cline