Printer Friendly

Loaded mushroom soup.

Four vegetables back up mushrooms

1/2 pound bacon, chopped

1/2 pound mushrooms, sliced

1 medium-size onion, chopped

4 cups regular-strength chicken broth

2 (about 10 oz) medium-size thin-skinned potatoes, peeled and cut into julienne strips

1 large carrot, peeled and cut into julienne strips

1 bay leaf

1/4 teaspoon cayenne

1/2 cup whipping cream, optional

1 tablespoon cornstarch, optional

1-1/2 cups lightly packed shredded romaine

In a 5-t to 6-quart pan, fry bacon, uncovered, on medium-high heat, until brown and crisp; stir often. Add mushrooms and onion; stir often until liquid from mushrooms evaporates and onion is limp, about 7 minutes.

Add to pan the broth, potatoes, carrot, bay leaf, and cayenne. If desired, blend cream and cornstarch, then stir into soup. Bring to a boil on high heat, stirring constantly. Simmer until carrots and potatoes are tender to bite, about 2 minutes.

Garnish servings with shredded romaine. Makes 4 to 6 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Author:Stott, Jan
Publication:Sunset
Date:Feb 1, 1984
Words:158
Previous Article:Showcase shelves added to windows.
Next Article:Noodles with pork and peanut sauce.
Topics:


Related Articles
Making and using yogurt.
Pain in the glass.
Winning health recipe of the month.
From farm to bowl.
Recipe: Wild mushroom and walnut soup (serves 8); Weekend Break.
Meal-inspired soups.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters