Mushroom Potato Soup
Source of Recipe
by Shanny, from Greeley Daily Tribune
List of Ingredients
5 tbsp. butter
2 cups sliced leeks (or green onion)
1� cups sliced carrots
6 cups chicken broth
2 tsp. dill weed
1 tbsp. salt
1/8 tsp. black pepper
1 medium bay leaf
5 cups potatoes, peeled & diced
1 pound sliced saut�ed mushrooms
1 cup half & half
1/4 cup flour
Recipe
Saut� leeks and carrots in 3 tbsp. of the butter. Add broth, dill weed, salt, pepper, bay leaf, and potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
In the meantime, saut� mushrooms in remaining butter. When potatoes are tender, remove bay leaf. Add flour to cream and blend until smooth. Add mushrooms & cream to soup mixture. Cook over moderate heat, stirring constantly, until thickened. Garnish with more dill, if desired. Makes 14 cups, or 8 - 10 servings.
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