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Full Online Book HomeLearning KitchenVegetables - Potato Soup - Mashed Potato Soup By Suea
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Vegetables - Potato Soup -  Mashed Potato Soup By Suea Post by :robrudd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2080

Click below to download : Vegetables - Potato Soup - Mashed Potato Soup By Suea (Format : PDF)

Vegetables - Potato Soup - 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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9 medium white potatoes, diced in 1/2 inch pieces1 large onion, chopped3 ribs celery, chopped in small pieces1 box dry onion soup1/2 stick “I Can’t believe It’s Not Butter”® margarine1 ( 10 1/2 oz) can chicken broth (Campbell’s® size) and 3 tsp. chicken bouillon1/2 gallon 2% milksalt and pepper, to tasteWas vegetables and cover with water. Add dry soup, margarine, broth, and bouillon. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender.Add milk, salt and pepper and bring almost to a boil; reduce heat to simmer for about 2 hours, stirring frequently.Serve
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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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