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Fall Soup
Serves 4-6 3 Tbsp. olive oil 1 red onion, peeled and diced 2 cups small red skinned potatoes, quartered 12 ounces fresh button mushrooms, cleaned and chopped fine in a food processor 32 ounce box beef broth 14 oz. can chiicken broth 2-3 sprigs fresh thyme 1 cup frozen corn grated Locatelli cheese and chopped parsley Heat the olive oil in a soup pot over a medium high burner. Add the onion and the potatoes and begin to saute them. Season with a pinch of salt and pepper. Next, add the mushrooms and stir them in to begin the cooking process. Pour in the broth, drop in the thyme and bring to a boil. Lower the burner and simmer for 25-30 minutes or until the potatoes are tender. Remove the thyme stems. Now add the corn. Stir it up and allow to simmer a few minutes to incorporate the ingredients and heat them through. Serve with a dusting of grated cheese and chopped parsley. HINTS: You could use vegetable broth in place of the chicken or beef. Source: <http://www.rnews.com/food/Recipe_2004.cfm?ID=3117&rnews_story_type=37&floyd_ story_type=2&category=1&startrow=91> -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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