| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Baby red potatoes; quartered |
| 1/2 |
lb |
Raw bacon; diced |
| 1 |
|
Jumbo yellow onion; diced |
| 1/4 |
bn |
Celery; diced |
| 1 |
qt |
Milk |
| 1 |
qt |
Water |
| 2 |
tb |
Chicken base |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 3/4 |
c |
(1 1/2 sticks) margarine (about) |
| 3/4 |
c |
Flour; (about) |
| 1/4 |
bn |
Parsley; chopped |
| 1 |
c |
Whipping cream |
|
|
Shredded Colby cheese; fried bacon bits and/or chopped green onions for garnish |
INSTRUCTIONS
Notes: Machine Shed restaurant, Interstate 94 and Waukesha County Highway
J, Pewaukee, WI.
Boil potatoes in water to cover 1 minute. Drain; set aside.
In large, heavy pot, saute bacon, onions and celery over medium-high heat
until celery is tender. Drain grease and return bacon, onions and celery to
pot.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat
until very hot but do not let soup boil.
In heavy, large saucepan over low heat, melt margarine. Stir in flour to
make a roux. Mix well and let bubble, stirring 1 minute. If desired, a
larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook,
stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese,
bacon bits and/or onions. Makes 6 to 8 servings.
Gretchen A. McLaughlin, marketing director of Heart of America Restaurants
& Inns, Davenport, Iowa, sent the recipe. The firm owns the Machine Shed
restaurants in the Midwest.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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