Dutch Brown Ragout Soup

“This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes.”
READY IN:
55mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

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

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