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Hungarian Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HUNGARIAN SOUP
 Categories: Soups, Vegetables, Vegetarian, Hungarian
      Yield: 1 Batch
 
      3 qt ;Water
      2 lg Firm potatoes
      4    Carrots
      3 sm Onions
      2    Stalks celery
    1/2 c  Barley
      1 c  Dried green split peas
    1/2 ts Freshly ground black pepper
      1 ts Herbal seasoned salt
      2 tb Butter
    1/2 c  White wine (Sauterne or
           -- Chardonnay quite nice)
      1 ts Liquid smoke
      2 c  V-8 cocktail juice (or
           -- juice from previously
           -- cooked vegetables)
    1/4 ts Tabasco sauce
      2 tb Butter
      1 tb Flour
 
  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 - 2 1/2 hours. About thirty minutes before serving,
  add the V-8 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.
  
  From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
  Pines, FL.  Source unknown.  Formatted by Cathy Harned.
 
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