Mashed potato-thyme soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Unsalted butter
1 medium Onion, minced
2 \N Scallions, white part only, thinly sliced
3 \N Shallots, minced
2½ cup Homemade veg. stock
2 teaspoons Finely chopped fresh thyme or tarragon (I won't have fresh, but will soak some of my homegrown dried herbs)
2 cups Firmly packed smooth homemade mashed potatoes
¼ cup Dry white wine
\N \N Salt and pepper to taste
3 tablespoons Chopped fresh chives to garnish, optional

(variation of recipe in The International Spud cookbook) In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned.

Stir in the stock and herb and bring to a boil, stirring occasionally.

Gradually stir in the potatoes, a cup at a time. Bring to a second boil.

Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Serve in bowls, garnished with chives if desired (and available!) Posted to JEWISH-FOOD digest V97 #050 by cofarb@... (Mark Cohen) on Feb 14, 1997.

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