Sopa Espanola (Spanish Soup) - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 cups onions, thinly sliced
3 tablespoons flour
1 (16 ounce) can tomato puree
4 (14 ounce) cans beef broth
1 garlic clove, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon tarragon
1/4 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
Condiments
2 2 large chorizo sausage or 2 large kielbasa, sliced 1/4 inch thick and browned
1/4 - 1/2 lb baby shrimp, cooked and shelled
3/4 lb boneless ham, cooked, cubed, and sauteed until lightly browned
1 cup red peppers or 1 cup green pepper, diced and sauteed
1 cup cucumber, peeled and diced
1 cup fresh tomato, diced
1 cup onion, diced
1/2 lb fresh mushrooms, sliced and sauteed in butter
1/2 lb fresh carrot, sliced and cooked until tender, drained
Garnishes
3 hard-boiled eggs, chopped
1 cup sour cream
1/4 lb cheddar cheese, grated
2 limes, cut into wedges
1 (8 ounce) can garbanzo beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup fresh parsley, chopped

Preparation

Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
Stir until well blended.
Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.