Soup

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PCM Chowder

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3 Tablespoons margarine (or we prefer butter)
2 large carrots, grated
2 green onions, chopped
1 Tablespoon dill (or 2 teaspoons dill weed)
2 teaspoons salt
1/8 teaspoon pepper, fresh ground
1 bay leaf
5 cups potatoes, diced (2-1/2 cups to a pound)
6 cups chicken broth (we use canned broth but NOT bouillon)
2 Tablespoons margarine
1 pound mushrooms, fresh, sliced
1 cup half and half
¼ cup flour

Melt 3 T margarine; add carrots, onions, dill, salt, pepper & bay leaf. Add potatoes & broth. Simmer until tender. Remove bay leaf after 20 minutes.

In large skillet, melt 2 T margarine & sauté mushrooms a bit. Add to soup.

Shake half & half together with flour in a jar & add to soup. Cook and stir until thickened.

Makes 3 quarts

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