Tried this one and came out pretty good. Was salty but I used the Better than Buillion and think I was too generous. Amazed at how much the onions cooked down over that time. Looking to chip away at all these and made a few small adjustments on this for my tastes. Appreciate all the help!View attachment 487824This is the original recipe, to which I substituted spelt flour for wheat, and made my own beef broth (used Pacific Natural Organic for calories). Bread and cheese for serving not included in nutrition information.recipes.sparkpeople.com
This is a legendary soup around the area, that is still carried on by countless restaurants. It's that good. Simple, and good.
I did this recipe a while back.. Not sure if its what you and your wife would like but it is "broth-ey" and I really enjoyed it!!. Sam the cooking guy has a lot of great videos!Well the bump to this old thread got me started on it again. I did the same Barr's recipe but changed my take a bit. I didadd more unsalted butter and boxed broth. I also added the white wine this time. Much better on salt level and came out better than last time. Wifey said she likes a bit more broth-ey, so I might more stock or less of the flour. Cheers to soup season!
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.