Recipe - German Sour Cream Soup

One half pound Bacon, minced
Three fourths cup Cabbage, chopped
One half cup Onion, chopped
One half cup Celery, chopped
One half cup Carrots, chopped
Three fourths cup Potato, chopped
Three fourths cup Zucchini, cut or sliced up
4 cup Tomatoes, peeled
4 cup Beef broth
One fourth cup Barley
One fourth cup Rice
2 cup White sauce
One half cup Vinegar
1 Clove garlic, minced
1 teaspoon Caraway seed
1 teaspoon Salt
2 teaspoon Worcestershire sauce
One fourth teaspoon Thyme
1 cup Sour cream or plain yogurt

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and serve.

Serves 6.

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini