Ingredients
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2 large carrots, chopped
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1/4 cup chopped fresh parsley
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2 chopped tomatoes
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1 green pepper, chopped
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2 slices bacon
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6 tablespoons butter
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2/3 cup flour
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8 cups beef broth
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1 pinch thyme
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bay leaf
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1 pinch mace
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ground fresh pepper
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1 dash Kitchen Bouquet or 1 dash soy sauce (Worcerstershire if preferred)
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2 tablespoons madeira wine or 2 tablespoons port wine
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1/2 lb small cooked meatballs
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1/4 lb fresh mushrooms, whole if small or chopped
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2 onions, chopped
Instructions
- Saute the first five ingredients with bacon in butter until tender.
- Add the flour and stir constantly for about 4- 5 minutes.
- Add 3 cups of the broth, stirring to avoid any lumps.
- Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
- Add the seasonings, the wine, meatballs and mushrooms.
- Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.