Peel and dice potatoes. Add to onions, celery and water in top of 2 1/4
quart double boiler. Heat to boiling over direct heat, cover, reduce heat
and simmer for 10 minutes. Meanwhile pan-fry bacon. Drain on absorbent
paper. Saute the mushrooms and green pepper in 1/4 cup of the bacon
drippings for 5 minutes. Add this and remaining ingredients to the cooked
vegetables and thin liquid. Reheat over boiling water. Stir gently to mix
well. Serve piping hot garnished with bacon, broken in bits. Makes 8 cups.
Posted to recipelu-digest Volume 01 Number 323 by ncanty@juno.com (Nadia I
Canty) on Nov 28, 1997
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