Monday, January 25, 2010

Soup and Jane

This is a recipe I scored from someone I worked with many years ago. It is super yummy and super easy which is quite a wonderful combination! It also makes a big pot of soup which means left-overs and we love left-overs. It was a great way to end a rainy, dreary last night. It was also a perfect addition to my love affair with Jane Austen. Masterpiece Theater is showing Emma by Jane Austen on PBS. IT.WAS.AWESOME! And there are two episodes left on the next two Sunday evenings. Ahhhh...I love that time period. Anyways...where was I? Mr. Knightely? Mr. Ferrars? Mr. Darcy? Oh, no potato soup!

Potato Soup
6 medium sized potatoes, diced thin
2 large onions, diced
1 c. celery, diced
2 cans Cream of Mushroom soup
3 c. water
1 T. salt
1/4 t. pepper
3 c. milk
1 c. flour
1 egg
4 T. butter

Prepare the potatoes, onion, and celery. Place in large pot, add water, salt, and pepper. Cover and turn heat on high. When steam begins to escape from lid, switch to simmer and cook about 15 minutes. Then mix the milk and soup together. Add to the pot and bring to an almost boil again using high heat. While this is heating, measure the flour into a bowl and break in the egg. Stir the egg and flour until thoroughly mixed with a fork. (Jab and stir until nice a8-9.nd crumbly.) Slowly sprinkle this mixture and butter into soup. Turn switch to low and cook 10-15 minutes. Be careful not to let soup stick to bottom of pot.
Serves 8-9.

This is seriously one of my most used recipes. I have been making this for my hubby since we were married. It is a cheap, hearty meal!

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