Ingredients

How to make it

  • Brown flour over low heat for about 10 minutes, stirring continuously. (Or buy pre-browned flour.)
  • Heat oil in large soup pot.
  • Sauté onion, stir in vegetables, then potato.
  • Cool slightly, sprinkle with browned flour, and add cold bouillon.
  • Add bay leaves and other seasonings.
  • Simmer for at least 1 hour.
  • Optionally serve with Gruyere cheese so diners can top their own soup.

Reviews & Comments 7

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    " It was excellent "
    hunnee ate it and said...
    yum, I love spuds especially in soup.
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  • keni 6 years ago
    This sounds great...I'm always looking for more soup ideas cus I can my own, and this one looks promising. I'd have to use fresh stock and I'd add the sausage cus I DO eat my soups for meals in the winter. Thanks!
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    " It was excellent "
    bakermel ate it and said...
    Yummmm! Sounds terrific! :)
    ~Melinda
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    " It was excellent "
    debwin ate it and said...
    I have to say I am not a big fan of brussel sprouts but this sounds so good I will have to give this recipe a try (with the brussel sprouts)
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    " It was excellent "
    theiris ate it and said...
    big fan of the browned flour and brussel sprouts! sounds lovely, thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    auntybea ate it and said...
    The one time I put brussel sprouts in soup was when I had leftover brussel sprouts and carrots one Thanksgiving. So I made soup out of them and that was the most wonderful flavoured soup! I will definitely try this! Thx!
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    " It was excellent "
    chefmeow ate it and said...
    Fantastic post. Love everything about it. You have my 5.
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