Yield: 12 Servings
|2 \N||Leek bunches, washed and cut|
|4 \N||Medium red or white potatos|
|2 cans||Cream of mushroom soup|
|1 pack||Chopped mushrooms|
|1 can||Blue lake green beans, whole|
|4 dashes||Tabasco sauce or other hot|
|1 teaspoon||White pepper (black ok)|
Chop all veggies roughly and add to crockpot. Now add all the cans, using the liquid from the green beans for the can of 'water' and adding more to make a full can. (May use fresh green beans and it's better that way). Add the mushrooms (consider using shiitake or morels if feeling fancy but plain will do). Add the rest and mix, then set on low for 6 hours. Its ready but will keep on low for another 12 hours cooking time easily. Refridgerate liner at night. Freezes pretty well in a sealed container.
Optional low-fat version, change soup to low-fat chicken broth and add a fistful of dry 'large lima beans' (otherwise known as butter beans).
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98