Submitted by Devorah Mayer
This soup is my go-to Yom Tov appetizer. When I recently hosted a few Sheva Brachos for my nieces (b”H) I put up my typical “Simcha” pot along with another 8-quart pot, and watched my various relatives sneak out with a container or two to go.
Sauté the onions in oil for about 15 minutes, until clear.
Add flour, onion soup mix and salt. Mix all together.
Add water and the rest of the ingredients.
Cover pot most of the way and bring to a boil.
Lower heat and let simmer for 3-4 hours.
Add salt to taste.
When fully cooked, remove the meat, shred and add back into the soup.