“A very good soup,not only myself but my 4 kids liked it also. I got the recipe from my daughter's high school in Oregon. The taste comes from the Worcestershire sauce and lemon juice.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large, heavy nonstick kettle or dutch oven, cook mushrooms and onion in margarine 5 minute.
  2. Stir in flour and cook 2 minute.
  3. Gradually add 5 cups water, cook, stirring until mixture thickens and boils.
  4. Add remaining ingredients except chives. Cover and simmer 45 minute or until potatoes are tender.
  5. Garnish with chives.

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