Cream of potato and mushroom soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken bouillon cubes | |
| 1 | quart | Boiling water |
| 2 | cups | Diced raw potatoes |
| 1 | small | Package dried mushrooms; 1/2 ounce |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Marjoram |
| 1 | tablespoon | Finely chopped onion |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ¼ | cup | Cream |
Directions
Dissolve bouillon cubes in boiling water. Add potatoes, mushrooms, salt and marjoram and SIMMER for 25 minutes. Saute' onion in butter, blend in flour and brown. Add soup slowly, stir until slightly thickened. Just before serving, stir in cream and reheat. 4 to 5 servings Posted to recipelu-digest Volume 01 Number 376 by ncanty@... (Nadia I Canty) on Dec 17, 1997