Title: Zupa Kartoflana - Polish Potato Soup
Categories: Ethnic Soup
Yield: 1 Pot

3	md	Potatoes, sliced
2		Stalks celery
1	lg	Onion, sliced thin
2		Carrots
1		Sprig parsley
2	qt	Water
3	tb	Butter
1	tb	Flour
1	c	Top milk
		Salt to taste

Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley.

Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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