| 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
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