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| Recipe Archives |
| Submitted by: Jackie Rocca March 2001 Ingedients; 2 tablespoons butter 1 small onion, chopped 1 celery rib, chopped 6 medium potatoes, peeled and diced 2 cans (10 1/2 ounces each) condensed chicken broth 2 cups water 1 teaspoon Worcestershire sauce 1/4 teaspoon dried thyme 1/4 teaspoon black pepper Directions: 1. In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the remaining ingredients; mix well. 2. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve. Note: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving. |
| Irish Potato Soup |