INGREDIENTS

INSTRUCTIONS

6/17    
Makes 6 cups.  Pour water into medium saucepan. Add potatoes, onion,
celery and  parsley. Bring to boiling, reduce heat and simmer, covered,
until  potatoes are tender.  Add milk and heat. Mix softened butter and
flour. Blend in liquid  from the pot until thin enough to pour. Return
to pot, stirring until  thickened. Add salt and pepper to taste. Simmer
3 minutes. Pour into  bowls. Sprinkle with paprika and minced parsley,
if desired.  This recipe was the author's mother. She often served it
to the  'traveling men' who came to the farm . These were the peddlers
who  sold products or bought goods: like the Rag Man and the Junk Man.
They would often stay the night and be fed.  "One memorable peddler, a
plump old gentleman whose bushy white  mustache was 'rimmed' in orange,
always timed his visit at noon. How  he relished my mother's potato
soup! After each leisurely slurped  spoonful he would place a
forefinger over his mustache and noisily  suck in the fringes, while we
kids watched in goggle-eyed  fascination."  Source: The Columbia River
Cookbook, by Joan Van Divort  (1981),Columbia River Press, ISBN#
0-939688-04-2  I believe this soup was also served at author's
restaurant, The  Columbia River Kitchen, Wenatchee, Washington (in the
late 1970's).  MC formatted by Brenda Adams <adamsfmle@sprintmial.com>;
mc post  Recipe by: The Columbia River Cookbook, by Joan Van Divort
(1981)  Posted to MC-Recipe Digest V1 #648 by Badams
<adamsfmle@sprintmail.com> on Jun 22, 1997

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