| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Bavarian | Soups-, Onion | 6 | Servings |
INGREDIENTS
| 1 | Bay leaf | |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Fennel seed |
| 1/2 | ts | Ground nutmeg |
| 1/4 | c | Black peppercorns |
| 5 | Onions; sliced 1/4" thick | |
| 1 | ts | Garlic; crushed |
| 3 | tb | Butter |
| 5 | c | Water |
| 1 1/2 | c | Beer; use Pilsner Beer |
| 1/2 | tb | Maggi seasoning |
| 4 | tb | Beef base; See Note |
INSTRUCTIONS
SACHET BAG SOUP To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string. If you don't have cheesecloth, use a coffee filter. Meanwhile, saute onions and garlic in butter until deep brown. Transfer to a saucepan and add the water and beer. Bring to a boil. Add the sachet bag of spices, the maggi Seasoning and the beef base. Simmer slowly for 30 mintues. Note: all-natural paste beef base is available at Albertsons. Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997. Mastercook adapted by Brenda Adams, <adamsfmle@sprintmail.com> Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@hypercon.com> on Jan 08, 1998
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