Burnt Onion and Potato Soup Recipe

Free Recipe Burnt Onion and Potato Soup

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Burnt Onion and Potato Soup Recipe

4 c Cubed potatoes
3 Onions diced; up to 4
1 c Haimeshe farfel; (up to
-1-1/2)
1 c Pasta squares; (egg noodle
-squares)
3/4 Stick of butter; (i use
-margarine successfully when
-i make it parve)
1/4 c Flour mixed with:
1/2 c Water; (for thickening – i
-brown the flour first)
Salt and pepper to taste.

Burnt Onion and Potato Soup Preparation

(all ingredient amounts are estimates) 1. fry onions in butter until very brown but not burned. 2. add 2/3 full pot (dutch oven) of water. you can add more later if needed. (the water should be very brown) 3. add potatoes and cook for 10 minutes. 4. add farfel and pasta 5. thicken soup with flour/water mixture. 6. season and simmer for 1 hour. enjoy. we love this soup with some fresh pumpernickel bread. this is a meal in and of itself but goes well with a fresh salad and other sides like egg salad, farmer”s salad and an assortment of cheeses. i”d do tuna or salmon salad but i”m allergic to fish! Posted to JEWISH-FOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen Jackson) on Dec 05, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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