• 1 lb. ground sirloin
• 1/4 lb. margarine
• 1 cup flour
• 2 quarts water - less 2 cups
• 1 cup burgundy
• 1 pkg. frozen mixed vegetables
• 2/3 cup each diced carrots, onions and celery
• 1 can tomato wedges
• 1 jar BV or Kitchen Bouquet
• 1 Tsp. MSG
• pepper, basil & thyme

1. Parboil onions, celery & carrots in 1 cup water.
2. Brown beef; drain and reserve.
3. In a large kettle, make a roux * of margarine and flour; slowly add water and bring to a boil.
4. Add beef, BV (or Kitchen Bouquet), burgundy, onions, carrots & celery plus the water you boiled them in.
5. Add frozen vegetables, tomato wedges and MSG.
6. Add freshly ground pepper, basil and thyme to taste
7. Bring to a boil, then simmer for at least 2 hours
8. Roux is made by cooking the flour and margarine for 5-10 minutes or longer.
9. Otherwise, the soup will taste like paste.
10. Serve soup with crusty French bread and a crisp green salad with burgundy