Connola's potato and carrot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; sliced |
| 2 | tablespoons | Butter or margarine |
| 5 | cups | Boiling Water |
| 1½ | pounds | Potatoes; thinly sliced |
| 1 | Bay leaf | |
| 1½ | cup | Cabbage; shredded |
| 1 | cup | Carrots; shredded |
| ½ | cup | Celery; thinly sliced |
| ¼ | cup | Parsley; chopped |
| 1½ | teaspoon | Basil; dried |
| Salt & Pepper | ||
Directions
Saute onion and remove from pan. Boil potatos and bayleaf in water until potatos are tender. Mash potatoes and throw bay leaf away. Return potatos to water, add onions and all other ingredients. Simmer approx. 15 min. From Connie Rizzzo
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 06, 1998, converted by MM_Buster v2.0l.