| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Appetizers |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
lg |
Onion, diced |
| 4 |
md |
P.E.I. Potatoes, diced |
| 6 |
x |
Carrots, diced |
| 3 |
c |
Water |
| 2 |
x |
Chicken OXO Cubes |
|
|
Freshly Ground Pepper |
| 3 |
tb |
All Purpose Flour |
| 3 |
c |
Milk |
| 1/4 |
c |
Dried Parsley |
| 1 |
ts |
Dried Thyme |
INSTRUCTIONS
1) In a large stock pot melt butter, add onion and
cook over medium heat
until onion is transparent. While onion cooks,
place diced potatoes,
carrots, water and OXO cubes in another large stock
pot and bring to
a boil. Cook until tender, about 10 minutes. Season
with pepper to
taste.
2) When vegetables are cooked, add flour to onion to
make a paste. Add
milk gradually: Mix well and heat over low until
warm. Add vegetables
and liquid. Stir thoroughly and heat for 5 to 10
minutes, over medium
heat, stirring occasionally until mixture thickens
slightly. Add
parsley and thyme. Heat thoroughly and serve.
Note: Water and OXO cubes may be replaced with 3 cups
of chicken stock.
Typed for you by Peggy and Bruce Travers Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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