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Full Online Book HomeLearning KitchenSoups - Potato - Mashed Potato Soup
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Soups - Potato -  Mashed Potato Soup Post by :Reeseneal Category :Learning Kitchen Author :Unknown Date :March 2012 Read :813

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Soups - Potato - Mashed Potato Soup

1/2 cup onion, chopped fine
1 small rib of celery including the leaves, chopped fine
1 carrot, grated coarse
2 tablespoons butter
2 cups chicken broth
1/4 teaspoon crumbled dried rosemary
2 1/2 cups mashed potatoes
1 teaspoon vinegar


In a large saucepan saute onion, celery and carrot in the butter over moderately low heat, stirring, until vegetables are tender, stir in broth and rosemary, and bring the mixture to a boil. Whisk in potatoes, a little at a time, bring soup to a boil, whisking, and stir in vinegar.

Makes about 4 1/2 cups
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Soups - Potato -  Mashed Potato Soup By Suea Soups - Potato - Mashed Potato Soup By Suea

Soups - Potato -  Mashed Potato Soup By Suea
2 tablespoon butter 2 carrots, peeled and chopped 1 stalk celery, chopped 1 onion, peeled and chopped 2 cups cream 1 cup mashed potatoes Salt and pepper to taste Chopped parsley Melt butter in saucepan and saute carrots, celery, and onion until tender. Add cream and heat almost to a boil (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley. From The Flavor of New England Soups, Chowders, and Stews from Yankee Magazine.
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Soups - Potato -  Mashed Potato Chowder Soups - Potato - Mashed Potato Chowder

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1 tablespoon cooking oil 1 onion, chopped 1 carrot, chopped 1 clove garlic, chopped 3 1/2 cups canned low-sodium chicken broth or homemade stock 1 teaspoon dill seeds 2 pounds red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters 2 teaspoons salt Fresh-ground black pepper 6 tablespoons butter, at room temperature 1 cup light cream or milk 3 cups fresh (cut from about 5 ears) or frozen corn kernels 1 1/2 pounds medium shrimp, shelled 2 tablespoons chopped fresh parsley In a large saucepan, heat the oil over moderately low heat. Add the onion,
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