Dutch Brown Ragout Soup - cooking recipe

Ingredients

2 onions, chopped
2 large carrots, chopped
1/4 cup chopped fresh parsley
2 chopped tomatoes
1 green pepper, chopped
2 slices bacon
6 tablespoons butter
2/3 cup flour
8 cups beef broth
1 pinch thyme
bay leaf
1 pinch mace
ground fresh pepper
1 1 dash Kitchen Bouquet or 1 dash soy sauce (Worcerstershire if preferred)
2 tablespoons madeira wine or 2 tablespoons port wine
1/2 lb small cooked meatballs
1/4 lb fresh mushrooms, whole if small or chopped

Preparation

Saute the first five ingredients with bacon in butter until tender.
Add the flour and stir constantly for about 4- 5 minutes.
Add 3 cups of the broth, stirring to avoid any lumps.
Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
Add the seasonings, the wine, meatballs and mushrooms.
Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.