Cream of Potato and Mushroom Soup


4 chicken bouillon cubes
1 quart boiling water
2 cups diced raw potatoes
1 small package dried mushrooms, about 1/2 ounce
1/2 tsp. salt
1 TBS minced onion
1/8 tsp dried marjoram
1 TBS butter
1 TBS flour
1/4 cup heavy cream

Dissolve bouillon cubes in boiling water. Add potatoes, mushrooms, salt and marjoram and simmer for 25 minutes. Sauté onion in butter, blend in flour and borwn. Blend with one cup of cooled liquid. Add mixture to soup slowly, stirring constantly. Just before serving, stir in cream and reheat.

Serves 4 grown men, 1 Aurochan, or 10 street kids.


Jane's Cookbook 1