Title: Cream of Potato and Mushroom Soup
Categories: None
Yield: 1 Servings

4 Chicken bouillon cubes
1 qt Boiling water
2 c Diced raw potatoes
1 sm Package dried mushrooms; 1/2
-ounce
1/2 ts Salt
1/8 ts Marjoram
1 tb Finely chopped onion
1 tb Butter
1 tb Flour
1/4 c Cream

Dissolve bouillon cubes in boiling water. Add potatoes, mushrooms, salt and
marjoram and SIMMER for 25 minutes. Saute' onion in butter, blend in flour
and brown. Add soup slowly, stir until slightly thickened. Just before
serving, stir in cream and reheat. 4 to 5 servings

Posted to recipelu-digest Volume 01 Number 376 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997