*  Exported from  MasterCook  *
 
                           Bennigan’s Potato Soup
 
 Recipe By     : Copykat Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potato Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    ham base
    1      quart         chicken base
    6      tablespoons   margarine -- divided
      1/4  pound         yellow onion diced
    1      pound         potato diced
      3/4  teaspoon      ground black pepper
    1 1/2  ounces        flour
    1      cup           milk
                         chopped parsley for garnish
 
 Combine ham and chicken bases in a saucepan and whish until no lumps appear.
 Melt 3 tablespoons margarine in a stockpot and saut‚ onions until transparent.
 Add potato and pepper and stir until completely mixed. Add chicken and ham
 stock and stir until mixture begins to boil. While mixture is boiling,
 microwave the remaining 3 tablespoons margarine 20 seconds or until melted.
 Whisk flour into melted margarine and stir until it forms a roux into the
 stock. The soup will start to thicken. Bring soup back to a boil, then slowly
 add the milk, whisking constantly. When milk is incorporated remove from heat.
 Garnish with chopped parsley and serve. The Houston Chronicle suggests that
 the bases may not be available in supermarkets, they suggest that you use
 chicken broth and a piece of ham.
 
 Posted to Fabfood By Lisa List-Owner <MeLizaJane@aol.com> June-1998
 
 
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