German Vegetable Soup Gemusesuppe

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 soup bone, cracked
• 3 quarts cold water
• 1 tablespoon salt
• 1 lb potato, washed, pared and diced (3 medium)
• 1 lb green beans, washed, ends cut off and beans cut in halves
• 3 small carrots, cut in quarters lengthwise
• 2 medium onions, chopped (about 1 cup)
• 2 stalks celery, cut in 1/2 inch pieces
• 2 tablespoons minced parsley
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 1/2 teaspoons msg (optional)
• 2 (28 ounce) cans tomatoes (about 6 cups, sieved)
• 2 tablespoons shortening
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped onion

Recipe

• 1 put into a large saucepot or kettle with a cover the soup bone, cold water, and 1 tablespoon salt. cover and bring to boiling, reduce heat and simmer 1 1/2 hours. during cooking, occasionally remove foam that forms on top.
• 2 meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
• 3 after 1 1/2 hours, add vegetables to soup with 2 tablespoons sugar, 2 teaspoons salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender.
• 4 just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
• 5 heat in a saucepan 2 tablespoons shortening and blend in 1/4 cup all purpose flour and cook over low heat, stirring constantly add the 1/4 cup chopped onion. cook until mixture bubbles and is lightly browned. remove from heat and add gradually, stirring constantly, 1 cup of the soup stock. cook 1 to 2 minutes, or until smooth. blend into soup with the sieved tomatoes. bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened. remove soup bone. serve steaming hot. serves 8 to 10.
• 6 the new world encyclopedia of cooking cai.