| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Baked potatoes |
| 1 |
md |
Chopped onion |
| 1 |
tb |
Chopped green onion |
| 2 |
ts |
Butter |
| 3 |
c |
Chicken stock |
|
|
Salt and pepper to taste |
| 1 |
c |
Half and half |
|
|
Sour cream |
|
|
Shredded Cheddar cheese |
|
|
Minced green onions |
|
|
Parsley |
INSTRUCTIONS
Date: Sun, 5 May 1996 18:24:11 +0000
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in
butter over medium-low heat until soft. Add chicken stock, salt, pepper and
potato pulp. Stir to blend. Stir in half and half. Heat to serving
temperature. GArnish bowl with sour cream, and green onions or parsley.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #126
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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