Charlene's Recipe

Mushroom and potato soup

Category: Main street

Serves 5-6

2 large potatoes, cubed
1 onion, finely chopped
1 stalk celery, finely chopped
2 Tbsp bacon fat, butter or margarine
2 Tbsp flour
5 cups chicken stock
1/2 lb mushroom, chopped
salt, pepper and celery salt
caraway seeds
1 Tbsp minced parsley

Cover potatoes, onion and celery with water and simmer until tender. In another pan, brown flour in bacon fat or butter. Add potatoes, onion and celery (with liquid in which they were cooked) to the browned flour. Mix well and pour into boiling chicken stock. Add mushrooms, salt, pepper, caraway seeds and dash of celery salt. Simmer 30 minutes. Before serving, add parsley.