| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Soups, Vegetables, Family |
4 |
Servings |
INGREDIENTS
| 2 |
|
Onions-white, thinly sliced |
| 3 |
tb |
Butter |
| 2 |
tb |
Parsley fresh-chopped |
| 2 |
|
Garlic cloves-chopped fine |
| 2 |
|
Bay leaf |
| 1/2 |
c |
Prosciutto-diced or 4 oz coo |
| 4 |
c |
Chicken broth |
| 3 |
c |
Water |
| 1 |
ts |
Pepper |
| 4 |
|
Potatoes-shredded |
| 1/4 |
c |
Romano cheese-freshly grated |
INSTRUCTIONS
Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat
10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook,
uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining
ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer
30 minutes, stirring occasionally. Remove bay leaves. Top each serving with
cheese. /Betty Crocker
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”