Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil |
| 3 cups | Sliced Mushrooms |
| ½ cup | Onion; chopped |
| 10½ ounce | Cream Of Mushroom Soup; can |
| 1⅓ cup | Water |
| 2 cups | Potato; raw |
| 1 teaspoon | Celery; Ground |
| ½ teaspoon | Nutmeg |
| 1 tablespoon | Parsley; chopped |
Add mushrooms and onion to oil or margarine and saute till golden. Stir in soup and water till blended. Add potato, celery and nutmeg. Bring to a boil. Cook, covered over medium heat, stirring occasionally for 25 minutes or until potatoes are tender.
Top with chopped parsley.
Posted to JEWISH-FOOD digest by SuperSecDD@... on Oct 16, 1998, converted by MM_Buster v2.0l.