Food
Mushroom and Potato Soup
By Yankee Magazine|Sep 05 2007|
This will take the chill off any winter’s day.
Yield
Serves 4-6
Ingredients
2 tablespoons butter
1/2 pound mushrooms, chopped
1 onion, peeled and chopped
2 tablespoons flour
5 cups chicken stock
2 potatoes, peeled and chopped
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
Salt and pepper to taste
Chopped chives
Instructions
Melt butter in soup kettle. Sauté mushrooms and onion until tender. Sprinkle in flour and stir until blended. Slowly add stock, stirring until mixture thickens. Add potatoes, Worcestershire sauce, and lemon juice and simmer, partially covered, 20 minutes or until potatoes are tender. Season with salt and pepper to taste. Garnish with chopped chives.
