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Mushroom and Potato Soup Recipe

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This recipe for Mushroom and Potato Soup, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Goode
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp butter
1/2 lb mushrooms, chopped
1 onion, peeled and chopped
2 Tbsp flour
5 cups chicken stock
2 potatoes, peeled and chopped
2 tsp Worcestershire sauce
1 Tbsp lemon juice
Salt and pepper to taste
Chopped chives

Directions:
Directions:
Melt butter in soup kettle. Saute mushrooms and onion until tender. Sprinkle in flour and stir until blended. Slowly add stock, stirring until mixture thickens. Add potatoes, Worcestershire sauce, and lemon juice and simmer, partially covered, 20 minutes or until potatoes are tender. Season with salt and pepper to taste. Garnish with chopped chives. Serves 4-6.

Personal Notes:
Personal Notes:
This will take the chill off any winter’s day.

Recipe is from “Soups, Chowders & Stews”
by Georgia Orcutt

 

 

 

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