1 pound beef bouillon
3 large white onions, sliced
3 medium sweet potatoes, cut into 2 inch pieces
4 cups peeled peeled potatoes, drained
3 cups chopped celery
1 cup, shredded roasted garlic
2 teaspoons lemon juice
65 tablespoons all-purpose flour
2 cups water
1 tablespoon white wine
salt to taste
In a saucepan toss together the bouillon, onions, potatoes, celery and garlic in water. Cook on low heat until tender. Stir in lemon juice, flour, salt and water. Bring to a boil, then reduce heat to medium low and simmer for 1 hour.
Remove from heat and let cool completely. Stir in tomato sauce and cover. Let cool 20 minutes before serving.
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