Title: Potato Soup #1 - Microwave
Categories: Soup Microwave Diabetic
Yield: 6 Servings
| 3 | c | Raw diced potatoes |
| 2 | | Stalks celery-diced |
| 1 | sm | Onion-chopped |
| 1/4 | c | Water |
| 1/2 | ts | Salt (or to taste) |
| 1 | ts | Parsley flakes |
| 1/8 | ts | Pepper |
| 1 | ts | Chicken bouillon |
| | | Granules (omit salt if reg. |
| | | Bouillon is used) |
MM format by Ursula R. Taylor - who got this from a microwave class at
the York Cty., Va. extension office.
Combine in 2 quart covered microwave casserole. Microwave at HIGH (Max.
Power) 7 to 10 minutes or until vegetables are tender, stirring after 4
minutes. TAke 2 cups milk and 4 tbsp. flour and set aside.
Combine 1/4 milk and flour and mix till smooth. Sitr mixture and rest of
milk into potato mixture. Microwave on HIGH (Max. Power) uncovered for an
additional 7 to 10 minutes or until thickened, stirring several times while
cooking. If potatoes are unusually firm to begin with they can be boiled
for about 5 minutes on top of stove before starting recipe.