Copycat Recipes




Bennigan's Potato Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 tablespoon ham base -- see * Note
1 quart chicken base
6 tablespoons margarine -- divided
1/4 pound yellow onions -- diced
1 pound potatoes -- diced
3/4 teaspoon freshly-ground black pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley -- for garnish

* Note: The Houston Chronicle suggests that the bases may not be
available in supermarkets, they suggest that you use chicken broth and a
piece of ham.

Combine ham and chicken bases in a saucepan and whisk until no lumps
appear. Melt 3 tablespoons margarine in a stockpot and sauté onions until
transparent. Add potato and pepper and stir until completely mixed. Add
chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine
20 seconds or until melted. Whisk flour into melted margarine and stir
until it forms a roux. Introduce roux into the stock. The soup will
start to thicken.

Bring soup back to a boil, then slowly add the milk, whisking constantly.
When milk is incorporated remove from heat. Garnish with chopped parsley
and serve.

This recipe yields ?? servings.




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