A traditional New England soup that is easy to make and sure to please.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add potatoes and carrots, pour in stock, and simmer, covered, 20 minutes or until vegetables are tender. In small bowl blend flour, wine, and herbs. Stir until smooth. Pour ½ cup hot soup liquid into flour mixture, blend with whisk, and return mixture to soup kettle. Season with salt and pepper. Heat and serve garnished with minced sage or reserved salt pork.