Yield: 4 Servings
|3 cups||Sliced Mushrooms|
|½ cup||Onion; chopped|
|10½ ounce||Cream Of Mushroom Soup; can|
|2 cups||Potato; raw|
|1 teaspoon||Celery; Ground|
|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.