3 med. potatoes (1 Lb.) peeled and quartered
1 small onion, finely chopped
1 c. water
1 t. salt
3 c. milk
3 T. butter or margarine, melted
2 t. flour
2 T. minced fresh parsley
1 c.(4 oz.) shredded swiss cheese
In a saucepan, bring potatoes, onion, water and salt to a boil.
Reduce heat; cover and simmer until potatoes are tender.
Do not drain. Mash slightly. Stir in milk.
In a small bowl blend butter, flour and parsley.
Stir into potato mixture. Cook and stir over medium heat,
until thickened and bubbly. Remove from heat add cheese
and stir until almost melted.
Cream of Mushroom Soup
1 Lb. mushrooms
1/3 c. chopped onion
1 clove garlic, minced
2 slices bacon, chopped
1 T. margarine
2 t. fresh chopped parsley
2 c. milk
2 c. half and half
1/3 c. flour
1 T. chicken boullion
Salt and Pepper to taste
In dutch oven brown bacon. Add garlic and onion to drippings and cook.
Add sliced mushrooms, cover and cook 5 mins.
Add butter, parsley. Stir in milk and half and half.
Blend flour with bouillon, salt and pepper till smooth.
Add to soup. Cook till soup bubbles and is thickened.
Three Bean & Sausage Soup
4 oz. kielbasa or smoked sausage, chopped
2 c. chopped onions
1 c. chopped celery
1 T. minced garlic
5 bouillon cubes or 5 t. (chicken)
1 can 8 oz. tomatoes (in juice)
7 c. water
1 lg. potato peeled and diced
4 med. carrots, shredded
1 can each (about 15 oz. per can)
red, white and black beans, rinsed & drained
4 oz. kale, no stems, cut in strips
Saute sausage, onion, celery, and garlic in 5 qt. pot until veggies
are softened, about 3 to 5 mins. Add bouillon, tomatoes, and water.
Bring to a boil, breaking up tomatoes with a spoon.
Simmer covered 15 mins.
Stir in potatoes and carrots. Simmer 10 mins. more.
Add beans and kale and simmer 15 mins. till all veggies are tender.
Mash some beans against the side of pot with a spoon,
to thicken soup.
