Recipe - Bennigans Potato Soup

Garnett PJXG05A
1 Three fourths ounce Ham base; (2#40 scoop)
2 qt Chicken stock
8 ounce Yellow onion; dice
3 ounce Margarine
2 pound Potatoes; bite size
1 One half teaspoon Black pepper
2 cup Milk
3 ounce Flour
3 ounce Margarine

Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement; add onion
and sautee until transparent. Add potato bite size pieces and pepper. Add
chicken stock mix and stir until well mixed. Bring mixture to a boil. In
small pan, melt second margarine measure and add flour to create a roux. It
should be light brown in color. When stock comes to a boil, add roux with a
wire whisk. This will cause the soup to start thickening. Return to a boil.
Slowly add the milk. If the soup is too thin, make additional roux and add
it to the soup. If you need to do this, be sure to cook the roux until a
tan color. This will get rid of the raw flour taste. If the soup is too
thick, thin it out with more milk.
Posted to EATL Digest 25 Sep 96

Date: Thu, 26 Sep 1996 18:07:26 0400

From: Simps c.simpson@WORLDNET.ATT.NET