Connola's potato and carrot soup

6 Servings

Ingredients

Quantity Ingredient
1 large Onion; sliced
2 tablespoons Butter or margarine
5 cups Boiling Water
1½ pounds Potatoes; thinly sliced
1 Bay leaf
1½ cup Cabbage; shredded
1 cup Carrots; shredded
½ cup Celery; thinly sliced
¼ cup Parsley; chopped
1½ teaspoon Basil; dried
Salt & Pepper

Directions

Saute onion and remove from pan. Boil potatos and bayleaf in water until potatos are tender. Mash potatoes and throw bay leaf away. Return potatos to water, add onions and all other ingredients. Simmer approx. 15 min. From Connie Rizzzo

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 06, 1998, converted by MM_Buster v2.0l.

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