Brown Ragout Soup

Description
A hearty soup for in the winter.

Ingredients

 * 2 onions, chopped
 * 2 large carrots, chopped
 * 1/4 cup chopped fresh parsley
 * 2 chopped tomatoes
 * 1 green pepper, chopped
 * 2 slices Bacon
 * 6 tablespoons butter
 * 2/3 cup flour
 * 8 cups beef broth
 * 1 pinch thyme
 * bay leaves
 * 1 pinch mace
 * ground fresh pepper
 * 1 dash maggi seasoning or Kitchen Bouquet or soy sauce (Worcerstershire if preferred)
 * 2 tablespoons Madeira wine or port wine
 * 1/2 lb small cooked meatballs
 * 1/4 lb fresh Mushrooms, whole if small or chopped

Directions

 * 1) Saute the first six ingredients 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.