zupa kartoflana (potato soup)

Categories: Poland; Soups/stews
Yield: 1 Pot

Measure	Ingredient
3 mediums	Potatoes, sliced
2	Stalks celery
1 large	Onion, sliced thin
2	Carrots
1	Sprig parsley
2 quarts	Water
3 tablespoons	Butter
1 tablespoon	Flour
1 cup	Top milk
	Salt to taste

Cover vegetables with water, add seasoning and cook until well done.

Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley.