|potato soup--chili--beef, mushroom & black rice soup|
Now that the weather has turned cooler, I pack soup for my lunch almost every day.
I can't share my recipe because it's nearly impossible for me to follow a recipe. But, I'll do the next best thing and share my mom's recipe, which is my starting place.
6 1/2 cups water
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
Peel and chop potatoes and onions; cook in water until tender. In a second pan, melt butter. Add flour, salt and pepper. Allow flour to brown, stirring constantly. Drain water from potatoes and slowly add it to browned flour. Stir until smooth. Pour over potatoes. Heat thoroughly and serve with parsley.