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1/4 cup butter or margarine
In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
While the onions are cooking, place the diced potatoes, carrots, water, and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 large onion, peeled and diced
6 medium potatoes, peeled and diced
2 carrots, diced (optional)
3 cups water
2 tablespoons pareve chicken soup base (can use pareve chicken flavored cubes)
Freshly-ground black pepper, to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.