2 1/2 T. butter
1 c. chopped onions
1 lg. carrot, diced
3 c. boiling water
1 tsp. salt
1/2 tsp. pepper
1 chicken bouillon cube
2 c. peeled & diced potatoes
1/2 lb. sliced, fresh mushrooms
½ c. half & half
1/2 c. flour
In a kettle, melt 1 1/2 tablespoons of butter or margarine. Add onions and carrots. Sauté for 5 minutes; stir in water, salt, pepper and bouillon cube. Add potatoes and simmer, covered, about 20 minutes. Meanwhile, rinse, dry and slice mushrooms. In a small skillet, melt remaining margarine or butter and sauté mushrooms until golden brown. Combine half & half with flour, stir into soup along with mushrooms. Stir until lightly thickened. Serves 4 to 5.
Rose Fucha