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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.

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Title Annotation:recipe
Author:Stott, Jan
Date:Feb 1, 1984
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