From: ROBERT A TAYLOR
Date: Thu, 17 Aug 2000 14:59:11 -0700
Being from Idaho I find it only appropriate to share this recipe with the list.
it a very awesome soup but must be consumed within the first day (or refridgerated
and then thrown out I'd say withing three days because of the milk products)
1/4 Cup Margarine
1 Lg. Onion
6 Med. Potatoes (use your own judgement here), peeled and diced.
2 Diced Carrots
3 cups water
2 tablespoons of Chicken Broth or 2 Bulliion Cubes.
black pepper
2 tablespoons flour
3 cups milk
1 tablespoon parsley
1/4 tsp. thyme
1~ In a lg. pot melt butter, add onions and cook on med. heat until tender.
2~ While onions are cooking place diced potatoes, carrots, water and chicken
broth soup base in another pot and bring to a boil. Cook till tender - about
10 minutes.
DO NOT OVER COOK!!!. Season with pepper to your tastes.
3~ Add Flour to onions to make a paste. Gradually add milk and stir well cook
over low heat stir occasionaly until warm through. Add the potatoes and
carrots mixture. Stir in parsley and thyme and heat through.
Serve hot makes 6.
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