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Categories:Viewed: 88 - Published at: 10 years ago
Ingredients
- 3 Sliced carrots
- 3 Sliced celery Sticks
- 2 Cups of mushrooms chopped
- 1 Chopped onion
- 4 Garlic cloves minced
- 5 Large potatoes diced
- 1 tbs Fresh parsley
- Maggi Sauce
- 3 Thick slices of butter (apx. 1/3 of a brick)
- about 3 tbs Flour
Method
- Heat 1 slice of butter in pot on low and add chopped onion and minced garlic, saute till soft. Add carrots, celery, mushrooms and stir for about 5 minutes. Cover veggies with water about 1 inch above, boil and set on low. When carrots are almost soft add potatoes. Boil on med-low till potatoes are cook, aproximately 15 mins. In a seperate large pot melt 2 slices of butter and add some flour little at a time to make a creamy paste, make sure to stir constantly for about 1-2 mins to not burn. Add soup broth to the paste, little at a time to avoid clumps. Only add about half the broth, not the veggies and potatoes to avoid mashing. After the broth and paste are blended add back to soup, add maggi (just pour, taste, pour, taste), add
- parsley. All done.
