| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; sliced |
| 2 |
tb |
Butter or margarine |
| 5 |
c |
Boiling Water |
| 1 1/2 |
lb |
Potatoes; thinly sliced |
| 1 |
|
Bay leaf |
| 1 1/2 |
c |
Cabbage; shredded |
| 1 |
c |
Carrots; shredded |
| 1/2 |
c |
Celery; thinly sliced |
| 1/4 |
c |
Parsley; chopped |
| 1 1/2 |
ts |
Basil; dried |
|
|
Salt & Pepper |
INSTRUCTIONS
Saute onion and remove from pan. Boil potatos and bayleaf in water until
potatos are tender. Mash potatoes and throw bay leaf away. Return potatos
to water, add onions and all other ingredients. Simmer approx. 15 min. From
Connie Rizzzo
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec
06, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”