This recipe for Potato-Mushroom Soup, by Ladonna Senters, is from First Baptist Church Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 potatoes, peeled and chopped 1 tsp. salt 1 can cream of mushroom soup 1 small can mushrooms (or you can use 1/2 cup fresh ones, sliced)
Put potatoes and salt in enough water to cover the potatoes. Cover and cook until done. Do not drain the water from potatoes. Add cream mushroom soup and mushrooms. Thoroughly heat through. You may add a small amount of milk if this is too thick.
A creamier soup is made if the potatoes are mashed very slightly after boiling.
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