| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boiling Potatoes |
| 1 |
qt |
Chicken Stock |
| 6 |
tb |
Butter |
| 1/4 |
ts |
Marjoram |
| 1 |
c |
Celery — chopped |
| 1/2 |
ts |
Salt |
| 1 |
c |
Carrots — finely chopped |
|
|
Pepper — fresh grind |
| 1/4 |
c |
Parsnips — diced |
| 1/2 |
c |
Mushrooms — chopped |
| 2 |
tb |
Flour |
INSTRUCTIONS
Cook potatoes for 6-8 min. in boiling water to cover, then peel, and dice
them into 0.5 in chunks. Melt butter in heavy 4-qt sauce pan. Add potatoes.
celery, parsnips, onions, and carrots. Cook, uncovered, stirring occasionly
until lightly browned. Sprinkle with flour, and stir until well coated. Add
stock, marjoram, salt, pepper, and mushrooms. Bring to a boil, stirring
constantly. Reduce heat to very low, and partially cover pot. Simmer for 25
min. until potatoes are tender. Taste for seasoning...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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