Title: Mashed Potato-Thyme Soup
Categories: Soup Onion
Yield: 1 Servings

2	tb	Unsalted butter
1	md	Onion, minced
2		Scallions, white part only,
		Thinly sliced
3		Shallots, minced
2 1/2	c	Homemade veg. stock
2	ts	Finely chopped fresh thyme
		Or tarragon (I won't have
		Fresh, but will
		Soak some of my homegrown
		Dried herbs)
2	c	Firmly packed smooth
		Homemade mashed potatoes
1/4	c	Dry white wine
		Salt and pepper to taste
3	tb	Chopped fresh chives to
		Garnish, optional

In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned. Stir in the stock and herb and bring to a boil, stirring occasionally.

Gradually stir in the potatoes, a cup at a time. Bring to a second boil. Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Serve in bowls, garnished with chives if desired (and available!)

(variation of recipe in The International Spud cookbook)

From: Mark Cohen Date: 14 Feb 97 Jewish-Food List Ä

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