CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
12 |
Servings |
INGREDIENTS
2 |
tb |
Pure butter |
1 |
lb |
White onions; chopped fine |
1 |
ts |
Flour (up to) |
3 |
lg |
White potatoes; peeled & diced fine |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In a 4 quart pot, melt butter; over medium heat saut. onions until they
are clear. Sprinkle flour over onions and brown. Add 2 quarts of water and
potatoes. Salt and pepper to taste. Simmer 30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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