Yield: 5 Servings
Measure | Ingredient |
---|---|
½ cup | Mushrooms, dried -OR |
1 cup | Mushrooms, fresh -OR sliced |
1 quart | Water boiling |
1 medium | Celery stalk |
1 large | Carrot chopped |
1 medium | Onion finely chopped |
¼ teaspoon | Caraway seeds |
⅛ teaspoon | Marjoram |
1 teaspoon | Salt |
2 mediums | Potatoes |
2 tablespoons | Flour |
2 tablespoons | Butter |
\N \N | Pepper |
Stir mushrooms into boiling water, add celery, carrots, onion, caraway seeds, marjoram, salt and pepper, and cook slowly for 1 hour. Add potatoes; simmer 40 minutes more. Make thickening by slightly browning flour and butter in skillet. Add to soup and bring to boil before serving.
Yield: 4 to 6 servings.
Variation: Pierce (to drain grease) and brown chunks of kielbasa and add to soup.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Dec 06, 98