I am looking for a recipe for Hang Over soup...?

chicken, macaroni.. chunks of tomatoe and sometimes tomatoe juice...?That's about all I can rememberI am looking for a recipe for Hang Over soup...?
Search recipes by title or ingredient : hangover soupCategories


Soup/stew


Sausage


Vegetables


Yield


6 servings


Measure Ingredient


-AGNUS HANNO PVMP45B


陆 pounds Polish sausage; thinly slice


2 Slices bacon


1 Onion; chopped


1 Green pepper; chopped


4 cup Beef broth


1 can 16-ounce sauerkraut; rinsed;


1 cup Sliced fresh mushrooms


2 Stalks celery; sliced


2 Tomatoes; chopped


2 teaspoon Paprika


1 teaspoon Caraway seed


陆 cup Sour cream


2 tablespoon Flour


In Dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon. To drippings add onion and green pepper; cook until tender but not brown. Drain off fat. Stir in cooked sausage and bacon, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour cream and flour. Gradually stir about 1 cup of the hot soup into sour cream mixture. Return all to Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B


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http://www.goodcooking.com/gest_rec/gr_0鈥?/a>
Its tomatoes and booze, just tomatoes and booze.
Hangover Soup





Ingredients





1/2 pound polish sausage thinly slice


2 slices bacon


1 each onion chopped


1 each green bell pepper


4 cups beef broth


16 ounces sauerkraut canned, rinsed


1 cup mushrooms fresh, sliced


2 Stalks celery sliced


2 each tomatoes chopped


2 teaspoons paprika


1 teaspoon caraway seeds


1/2 cup sour cream


2 tablespoons flour, all-purpose





Directions


In Dutch oven; cook sausage and bacon until sausage is


brown and bacon is crisp.





Remove sausage and bacon, and drain; reserve drippings.





Crumble bacon.





To drippings add onion and green pepper; cook until tender


but not brown.





Drain off fat. Stir in cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and


caraway seed.





Bring to boiling; reduce heat.





Cover and simmer 45 mins. Meanwhile, combine sour cream and flour.





Gradually stir about 1 cup of the hot soup into sour cream


mixture.





Return all to Dutch oven. Cook and stir until thickened and bubbly.





Cook and stir 1 min. more.