Ingredients:
2 cups
sliced carrots
2 cups
shredded cabbage
2 cups
chopped turnips
3 potatoes,
diced
1 onions
finely chopped
8 slices cooked
bacon, diced
1/2 cup
flour
1/4 cup
butter (1/2 stick)
8 cups hot
water with 3 TBS bouillon (as an alternate you can substitute
broth-veggie/chicken/beef)
salt
Method
2. Dust with flour, cook, stir.
3. Add gradually the broth, constantly stirring until it boils.
4. Reduce to a simmer for 1 ½ hours.
5. 10 minutes before all the other vegetables are done, add the potatoes and boil again for 15 minutes.
6. Add bacon and salt until soup is warm and seasoned to taste. If needed, add hot milk to taste.
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