Loaded mushroom soup.
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.
|Printer friendly Cite/link Email Feedback|
|Date:||Feb 1, 1984|
|Previous Article:||Showcase shelves added to windows.|
|Next Article:||Noodles with pork and peanut sauce.|
|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.|