| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Soup | 4 | Servings |
INGREDIENTS
| 3 | tb | Oil |
| 3 | c | Sliced Mushrooms |
| 1/2 | c | Onion; chopped |
| 10 1/2 | oz | Cream Of Mushroom Soup; can |
| 1 1/3 | c | Water |
| 2 | c | Potato; raw |
| 1 | ts | Celery; Ground |
| 1/2 | ts | Nutmeg |
| 1 | tb | Parsley; chopped |
INSTRUCTIONS
Add mushrooms and onion to oil or margarine and saute till golden. Stir in soup and water till blended. Add potato, celery and nutmeg. Bring to a boil. Cook, covered over medium heat, stirring occasionally for 25 minutes or until potatoes are tender. Top with chopped parsley. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998, converted by MM_Buster v2.0l.
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