Hungarian Soup

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.