I see you've been adequately greeted ... and
sufficiently ribbed for omitting the beans in that
soup.

All in all, it appears to me to be a pretty good
recipe. One thing you can do to enrich a soup base
is take Parmesan rinds that you'd otherwise throw
out and simmer them with the liquid - just remember
not to serve them to guests!

Instructions
Write the recipe instructions hereIn a large saucepan, heat the oil over moderate heat. Add the onions, leeks, and fennel and stir occasionally

until

carmelized.

I didn't get why that instruction escaped into the body
of the recipe.

MMMMM----- Recipe via Meal-Master (tm) v7.06

Title: Hungarian Goulash Soup
Categories: Soups, One dish
Servings: 10

4 x Med Onions, peeled & chopped
2 x Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 tb Paprika (Hungarian)
3 lb Lean Beef Chuck (1" cubes)
2 x Lg Tomatoes, peeled & choppe
2 ts Caraway seeds
1 1/2 ts Dried Marjoram
1 ts Minced Lemon peel
8 c Water
2 ts Salt
1/2 ts Pepper
4 x Med Potatoes, peeled & cubed

Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway
seeds,
marjoram, lemon peel, water, salt, and pepper.
Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add
potatoes and continue to cook about 20 minutes longer, until potatoes are
tender.
Serves 10.

from a file called SOUPS.MMF

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)