Potato Soup with Parsnip & Mushroom
Potato Soup recipe
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
boiling |
|
| 1 | quart |
chicken broth
|
*
|
| 6 | tablespoons |
butter
|
|
| ¼ | teaspoon |
marjoram
|
*
|
| 1 | cup |
celery
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
carrots
finely chopped |
|
| 1 | x |
black pepper
fresh grind |
*
|
| ¼ | cup |
parsnips
diced |
*
|
| ½ | cup |
mushrooms
chopped |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
boiling |
|
| 0.9 | l |
chicken broth
|
*
|
| 9E+1 | ml |
butter
|
|
| 1.3 | ml |
marjoram
|
*
|
| 237 | ml |
celery
chopped |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
carrots
finely chopped |
|
| 1 | x |
black pepper
fresh grind |
*
|
| 59 | ml |
parsnips
diced |
*
|
| 118 | ml |
mushrooms
chopped |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Cook potatoes for 6 to 8 min. in boiling water to cover, then peel, and dice them into 0½ inch chunks.
Melt butter in heavy 4-qt sauce pan. Add potatoes. celery, parsnips, onions, and carrots.
Cook, uncovered, stirring occasionly until lightly browned.
Sprinkle with flour, and stir until well coated.
Add stock, marjoram, salt, pepper, and mushrooms.
Bring to a boil, stirring constantly.
Reduce heat to very low, and partially cover pot.
Simmer for 25 min. until potatoes are tender.
Taste for seasoning.
