QueenBeeGrannyJean
02-19-2007, 01:40 AM
2 large or 3 medium potatoes, peeled and cubed medium sm.
1 onion finely chopped
1 stalk celery, finely chopped
2 tablespoons bacone fat, butter or margarine
2 tablespoons flour
5 cups chicken broth
1/2 pound mushrooms, chopped
salt, pepper and celery salt
caraways seeds
1 tablespoon minced parsley (or use dried parsley)
Cover the potatoes, onion and celery with water and simmer until tender.
In another saucepan, brown the flour in the botter or bacon fat, like you are making gravy.
Add the cooked veggies with the liquid in which you cooked the veggies to the browned flour.
Mix well and pour into the boiling chicken stock.
Add the mushrooms, salt, pepper, caraway seeds and a dash of celery salt.
Simmer for 30 minutes
Before serving sprinkle with parsley
1 onion finely chopped
1 stalk celery, finely chopped
2 tablespoons bacone fat, butter or margarine
2 tablespoons flour
5 cups chicken broth
1/2 pound mushrooms, chopped
salt, pepper and celery salt
caraways seeds
1 tablespoon minced parsley (or use dried parsley)
Cover the potatoes, onion and celery with water and simmer until tender.
In another saucepan, brown the flour in the botter or bacon fat, like you are making gravy.
Add the cooked veggies with the liquid in which you cooked the veggies to the browned flour.
Mix well and pour into the boiling chicken stock.
Add the mushrooms, salt, pepper, caraway seeds and a dash of celery salt.
Simmer for 30 minutes
Before serving sprinkle with parsley