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POTATO/MUSHROOM SOUP
4
2
1
2
6
3
2
1
1
1
Medium potatoes (diced)
Carrots (cut up small pieces)
Onion (cup up large pieces)
Whole garlic cloves
Cups spring water
Cups of milk (made from non-fat powder milk)
Teaspoons salt
Teaspoon fresh ground pepper
Tablespoon fresh parsley (may use dried)
Lb. sliced mushrooms
/4
1.
Cook potatoes, carrots, onion, and dried garlic in water until ten-
der.
2
.
.
Puree in blender until smooth.
3
Add mushrooms, milk and parsley. Simmer uncovered until thick
enough for your taste.
Serves 6-10
1
24
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