4 to 6 lbs. lean ground beef
1 1/2 c. butter
3 c. flour
1 1/2 tbsp. Accent
6 med. onions
3 c. grated carrots
4 lg. stalks celery
8 c. tomatoes
3 tbsp. Worcestershire
8-10 1/2 oz. can consomme
8-10 1/2 oz. can water
Croutons

Chop or grate all vegetables (onions, carrots and celery). Simmer meat in large sauce pot. Drain. Add butter, flour, Accent and Worcestershire mix. Add tomatoes, carrots, onions and celery. Mix. Add consomme and water. Mix well. Cook slowly 1 to 2 hours, stir frequently. Cool. Store in refrigerator. Remove excess fat. Repeat to serve. Garnish with croutons. Yield: 3-4 gallons. Used for Lenten suppers.