| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups, Mushrooms | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Fresh mushrooms |
| 3 | c | Potatoes; diced |
| 1 1/2 | c | Carrots; sliced |
| 1 | Clove garlic; (optional) | |
| 1 | tb | Onion; minced |
| 1 | tb | Parsley; chopped |
| Salt and pepper to taste | ||
| 1/4 | c | Oil for roux |
| 4 | tb | Flour for roux; (4 to 5) |
INSTRUCTIONS
Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
A Message from our Provider:
“He who kneels before God can stand before anyone.”