Austrian Homestyle Generic Vegetable Soup

Servings: 3
Ingredients:

4 tb Butter or margarine (or oil,
-or lard)
3 tb All purpose flour
1 1/2 pt Water
3 1/2 ts Knorr Beef Flavor Consomme
-Mix (or similar bouillon
Powder or cubes)
2 tb Chopped onion
1 md Carrot, diced
2 c  (approx.) broccoli or
-cauliflower, cut into small
-pieces
1 md Potato, peeled and diced

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). What, not even potatoes? Throw in
somewhat more chopped onion and add rice, and serve with fresh chopped
parsley.

Posted by Karin Brewer. Courtesy of Fred Peters.