Reunion Soup Food

REUNION SOUP

Steps:

• In a large Dutch oven over medium heat, cook diced bacon until crisp.
• Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
• Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
• Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
• Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
• Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
• Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
• Seasoned White Sauce:.
• In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
• Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
• Sauce will become thick if it stands; DO NOT thin.
• After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.

REUNION RUM PUNCH

Steps:

• Bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. Remove tea bag and mix brown sugar into the hot tea until dissolved. Allow tea to cool for about 10 minutes.
• Mix tea, pineapple juice, rum, vermouth, and vanilla-flavored syrup together in a large punch bowl; stir well. Chill for at least 2 hours before serving.