German Vegetable Soup Gemusesuppe - cooking recipe

Ingredients

1 soup bone, cracked
3 quarts cold water
1 tablespoon salt
1 lb potato, washed, pared and diced (3 medium)
1 lb green beans, washed, ends cut off and beans cut in halves
3 small carrots, cut in quarters lengthwise
2 medium onions, chopped (about 1 cup)
2 stalks celery, cut in 1/2 inch pieces
2 tablespoons minced parsley
2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons msg (optional)
2 (28 ounce) cans tomatoes (about 6 cups, sieved)
2 tablespoons shortening
1/4 cup all-purpose flour
1/4 cup finely chopped onion

Preparation

Put into a large saucepot or kettle with a cover the soup bone, cold water, and 1 Tablespoon salt. Cover and bring to boiling, reduce heat and simmer 1 1/2 hours. During cooking, occasionally remove foam that forms on top.
Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
After 1 1/2 hours, add vegetables to soup with 2 Tablespoons sugar, 2 teaspoons salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender.
Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
Heat in a saucepan 2 Tablespoons shortening and blend in 1/4 cup all purpose flour and cook over low heat, stirring constantly add the 1/4 cup chopped onion. Cook until mixture bubbles and is lightly browned. Remove from heat and add gradually, stirring constantly, 1 cup of the soup stock. Cook 1 to 2 minutes, or until smooth. Blend into soup with the sieved tomatoes. Bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened. Remove soup bone. Serve steaming hot. Serves 8 to 10.
The New World Encyclopedia of Cooking CAI.