Recipe - Potato-Tomato Bisque

One half cup Dried tomato halves
cut into 1/4inch strips
with kitchen shears
1 One half cup Water
1 Bouillon cube
(chicken or vegetable)
8 ounce Potatoes
cut into 3/4inch cubes
One fourth cup Sliced celery
1/3 cup Frozen whole kernel corn
One fourth cup Sliced green onions
One half cup Lowfat milk
One fourth teaspoon Dried thyme
Salt and pepper; to taste

In small bowl cover tomatoes with boiling water; set aside 10
minutes. In 1 One half to 2quart saucepan bring 1 One half cups water and
bouillon cube to boil. Add potatoes; return to boil. Cover and
simmer about 10 minutes, just until tender. With slotted spoon
remove One half cup potatoes; set aside. Pour contents of saucepan into
container of electric blender. Holding lid down tightly, blend until
smooth; return to saucepan. Drain and add tomatoes, reserved
potatoes, then remaining ingredients except salt and pepper. Cook
over low heat, stirring often, 8 minutes. Season with salt and
pepper. Thin with a little additional water or milk, if needed.

Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches

Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg
cholesterol; 590 mg sodium;
39 g carbohydrate; 4 g fiber; 7 g protein.

Source: The Potato Board recipes@potatoes.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip