| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Taste of ho |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
c |
Water |
| 1 |
lb |
Fresh mushrooms, sliced |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced peeled potatoes |
| 1/2 |
c |
Chopped carrots |
| 1 |
c |
Light cream |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
In a large kettle, saute onion in butter until tender. Add flour, salt and
pepper; stir to make a smooth paste. Gradually add water, stirring
constantly. Bring to a boil; cook and stir 1 minute. Add the mushrooms,
celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes
or until vegetables are tender. Add cream and Parmesan cheese; heat
through. Serves 4-6.
SOURCE:* Taste of Home Magazine Aug./Sept. 94 Posted on GEnie by R.VEINOT
[Lisa & Randy]
Posted to Digest eat-lf.v097.n116 by Simps <[email protected]> on
May 02, 1997
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