Post by dpt13 on Jan 18, 2009 17:26:22 GMT -5
If we are traveling to Rockford or the Quad Cities, I like to stop at the Machine Shed Restaurant. This is the recipe for their soup:
2 1/2 lbs baby red potatoes, quartered
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 qt milk
1 qt water
2 Tbs chicken base
1 tsp salt
1 tsp black pepper
3/4 c margarine
3/4 c flour
1/4 bunch parsley, chopped
1 c whipping cream
shredded colby cheese, fried bacon bits, chopped green onions
Boil potatoes in water to cover, until tender, drain and set aside.
In large, heavy pot, saute bacon, onions and celery over medium high heat until celery is tender. Drain grease and return to pot.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot, but do not let boil.
In another heavy saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon, and green onions. 6- 8 servings
2 1/2 lbs baby red potatoes, quartered
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 qt milk
1 qt water
2 Tbs chicken base
1 tsp salt
1 tsp black pepper
3/4 c margarine
3/4 c flour
1/4 bunch parsley, chopped
1 c whipping cream
shredded colby cheese, fried bacon bits, chopped green onions
Boil potatoes in water to cover, until tender, drain and set aside.
In large, heavy pot, saute bacon, onions and celery over medium high heat until celery is tender. Drain grease and return to pot.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot, but do not let boil.
In another heavy saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon, and green onions. 6- 8 servings
