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Ingredients:
2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux
Direction:
Place carrots and potatoes in
approximately 4 quarts of water. When partially cooked, add
sliced mushrooms, parsley, and onion, cook until tender. Make
a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil,
lightly brown in frying pan and slowly mix into soup broth.
Add more water if too thick. For a richer soup, use chicken or
beef broth.
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For
Details about Ingredients , check your nearest American Store
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