| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Side dish, Ethnic, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion — diced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Pepper |
| 30 |
oz |
Cans chicken broth |
| 2 |
|
Bay leaves |
INSTRUCTIONS
2-3 ea cloves; minced garlic 3-4 T chicken; or bacon fat 1/2 to 1 c water
4-5 ea med russet potatoes* 1-2 ea chicken bouillon cubes** 1-2 T white
vinegar 2-3 T cornstarch*** 3-4 T sour cream*** *peeled and diced
**(optional) ***dissolved in 1/4-1/3 cup cold water (optional) Saute in
medium large pot the onion and garlic in fat over> medium\low heat until
transparent or light brown. Stir in paprika. Immediately add chicken broth
and 1/2 to 1 cup water to fill pot half full. Add peeled and diced potatoes
and bring to boil. Add salt, pepper, bay leaves and 1 or 2 bouillon cubes
to suit taste. Reduce to medium heat and cook for 30 to 40 minutes. Take
out bay leaves. Remove pot from heat and use a hand masher to mash potatoes
in soup.Add vinegar. Stir in cornstarch mixture to thicken if you prefer a
creamy soup and cook an additional 4-5 minutes. OPTIONAL: Add 3-4
tablespoons of sour cream and mix well. FROM: LISA HLAVATY (FDGN81A)
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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