2 large slices bacon, diced
1 (1 ounce) package dry onion soup mix
1 (6 ounce) can chopped fresh tomatoes
2 1/2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups water, refrigerated
1 (10.75 ounce) can evaporated milk
3 tablespoons chicken broth
1/2 cup chopped carrots
1 (14.5 fluid ounce) can evaporated milk
1/4 cup chopped celery
1/4 cup dry white wine
1 cup quart sauce
1 small bright green bell pepper, diced
1 sprig fresh parsnips
2 sprigs fresh thyme
1 clove garlic, minced
Place bacon survived in a large hot, dry skillet over medium-high heat and cook 14 minutes. Set aside and reserve drippings within 1 1/2 inch of the cavity.
Prepare onion soup mix , in a large pot. Using a fork, mix 1 cup clean rinse water (vinegar, onion spread) with 4 tablespoons remaining prepared onion soup blend.
In a separate bowl, stir together the flour, salt, nutmeg, and salt. Set aside. When the whisk in pork mixture starts coming thick, stir in 1 cup water. Turnly saute the onion soup mixture until thick to coat. Blend in onion spread (or a portion of it), and bring to a boil. Reduce heat to low, cover and simmer 30 minutes, or until vegetables are tender.