Cream of potato and mushroom soup

1 Servings

Ingredients

Quantity Ingredient
4 Chicken bouillon cubes
1 quart Boiling water
2 cups Diced raw potatoes
1 small Package dried mushrooms; 1/2 ounce
½ teaspoon Salt
⅛ teaspoon Marjoram
1 tablespoon Finely chopped onion
1 tablespoon Butter
1 tablespoon Flour
¼ cup Cream

Directions

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@... (Nadia I Canty) on Dec 17, 1997

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