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What You Need:
(To Serve: 8)
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4 slices bacon, diced
¼ cup chopped mushrooms
¼ cup chopped parsley
1 cup chopped onion
1 clove garlic, minced
2 teaspoons salt
Pepper to taste
¼ teaspoon thyme leaves
4 cups peeled and diced white potatoes
¾ cup water
4 tablespoons flour
4 cups rich milk
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Translate this recipe:
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| How To Cook: |
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1. Cook the bacon in a 2½-to 3-quart casserole, uncovered, for 4 minutes. With a slotted spoon, dip out the bacon pieces and reserve.
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2. Add the mushrooms, parsley, onion, garlic, salt, pepper and thyme to the bacon drippings. Stir, cover, and cook 4 minutes. Stir in the bacon pieces and the potatoes.
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3. Add the ¾ cup water. Cook, covered, in the microwave oven until barely tender (about 15 minutes), stirring several times.
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4. Mix a little of the milk with the flour until a thin paste is formed. Add the flour mixture to the milk. Stir it into the potatoes.
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5. Cover, cook in the microwave oven until the soup is thickened and the milk is hot (about 12 to 15 minutes), stirring several times to keep the flour in suspension.
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TIP:
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Float a pat of butter on each bowl of soup; sprinkle on a dash or two of paprika for that extra richness and color.
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