Mother Bs Potato Soup Recipes

MOTHER'S POTATO SOUP

Steps:

• In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

MAMA B'S TOM KHA GAI SOUP

Steps:

• Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
• Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

MOM'S MONDAY LUNCH POTATO SOUP

Steps:

• In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.

MOTHER B'S POTATO SOUP

Steps:

• Cut celery, and also cut the leaves off and chop them up fine.
• Chop onions and finely grate carrots.
• Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
• Add potatoes.
• Add enough water to cover potatoes.
• Add the parsley, sweet basil, and salt.
• Cook over med. heat until potatoes are done.
• In a separate pot, melt the margarine.
• Slowly add the flour stirring constantly until it's thick.
• Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
• When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
• Slice the smoked sausage at the end and add to the soup pot.
• This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
• You cannot freeze this.