| 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.
A Message from our Provider:
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