Mader's Bavarian-Style Vegetable Soup
1/2 tablespoon butter
3 small carrots, peeled and diced
3 to 4 ribs celery, diced
1/4 head of cauliflower, boiled and broken into small pieces
1 small head green cabbage, diced
6 asparagus stalks, diced
2 potatoes, peeled and diced (optional)
1 1/2 quarts chicken stock
1 1/2 quarts beef stock
1 can (12 to 16 ounces) peas, drained
1 can (12 to 16 ounces) tomatoes, chopped, with juice
1 cup cooked barley
Heat butter in large saucepan or deep skillet. Add fresh vegetables
and saute until partly cooked.
In soup pot, heat stocks and bring to boil.
Add partly cooked vegetables, peas, tomatoes and barley. Reduce heat
and simmer 1 hour or until vegetables are soft.
Makes 12 to 15 servings.
Source: Mader's German Restaurant, 1037 N. Old World 3rd St.
Milwaukee, WS. and JS Online