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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A very good soup,not only myself but my 4 kids liked it also. I got the recipe from my daughter's high school in Oregon. The taste comes from the Worcestershire sauce and lemon juice. Ingredients:
1 (4 ounce) can mushrooms, drained |
1 medium onion, minced |
3 tablespoons margarine |
3 tablespoons all-purpose flour |
3 medium potatoes, peeled and cubed |
2 teaspoons worcestershire sauce |
1 tablespoon lemon juice |
2 tablespoons salt and dash pepper |
5 cups water |
1 dash top with chives |
Directions:
1. In large, heavy nonstick kettle or dutch oven, cook mushrooms and onion in margarine 5 minute.
2. Stir in flour and cook 2 minute.
3. Gradually add 5 cups water, cook, stirring until mixture thickens and boils.
4. Add remaining ingredients except chives. Cover and simmer 45 minute or until potatoes are tender.
5. Garnish with chives.
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