Smorgasbord Soup

Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.

Broth

(About one batch for every 8 people)

2 Tablespoons Butter/Margarine

1 Tablespoon Oil

2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted

3 Tablespoons Cornstarch, mix well with some broth before adding to the pot

1 6-Ounce Can Tomato Paste

6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)

2 Soup Cans of Water

2 Tablespoons Vinegar

1 Tablespoon Worcestershire Sauce

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspon Cumin

Dash of Oregano

1 Clove Garlic

Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.

Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.

Cooked Chicken, Diced

Cheese, Grated

White and Yellow Cooked Sausage Balls

Black Olices, Sliced

Miniature Meatballs

Mushrooms, Sauted

Ham, Cubed

Rice, Cooked

Smokey Sausages, Cut Up

Pinto Beans

Red Beans

Garbanzo Beans

Potatoes, Cooked and Diced

Corn, Thawed

Petite Peas

Green Beans

Green Peppers, Chopped

Carrots, Cooked

Tomatoes, Diced

Cucumbers, Diced

Croutons

Cooked Macaroni

Sunflower Seeds

Top with Sour Cream and ENJOY!