| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | Smoked brisket |
| 2 | c | Diced onion |
| 1 | c | Diced carrots and/or potatoes |
| 1 | c | Diced celery and/or cabbage |
| 1 | tb | Peanut oil |
| 1 | tb | Chopped garlic |
| 39 | oz | Chicken broth |
| 15 | oz | Crushed tomatoes |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Texas Pete Hotsauce |
| 1 | tb | Red cayenne pepper; (or to taste) |
| 1 | tb | Black pepper |
| 1 | ts | Salt; (to taste) |
| 1/4 | c | Butter |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
In a large stock pot, add the vegetables and peanut oil. Cook on medium heat until vegetables are soft. Add chicken broth, tomatoes, Worcestershire sauce, Texas Pete, red cayenne pepper and black pepper. Bring to a boil, reduce heat and cover. Simmer for 15 minutes. Slice and chop smoked brisket and add to pot. Melt butter in sauce pan. Stir in flour and cook until brown. Whisk into soup. Simmer 15 minutes. Makes 11 cups Recipe by: Judge Dave, Florence, AL Posted to bbq-digest by "Judge Dave" <ripnrun@mindspring.com> on Aug 19, 1999, converted by MM_Buster v2.0l.
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