INGREDIENTS
- 1-2 carrots chopped
- 1-2 medium onions chopped
- 2-3 stalks celery chopped
- Small amount of butter or olive oil
- 2 qt water
- 6 cups diced potatoes
- 1 cup golden mushroom soup (can use plain mushroom soup also)
- 8 chicken bouillon cubes
- 1 can northern or butter beans
- Parsley to taste
- Pepper to taste
- Shredded cheese to taste
DIRECTIONS
- Saute chopped carrots, onions, and celery in butter or olive oil until tender.
- In large pot add water, potatoes, sautéed vegetables, mushroom soup, chicken bouillon cubes, parsley and seasonings. When potatoes are almost tender, add a can of beans.
- Thickening: 2 sticks of butter + 8 heaping tbs flour. Melt butter. Add flour and stir until brown. Add to soup slowly and mix well.
- Optional. Can add shredded cheese to bowl for extra flavor.
