Ingredients
6 scallions, sliced thinly
1 small onion, finely chopped
1 1/2 tbsp margarine, nondairy
1 tbsp vegetable oil
3 cup potatoes, peeled and thinly sliced
1 1/2 cup mushrooms, sliced
6 cup vegetable stock
2 tbsp soy sauce
1/4 tsp pepper
1/2 tsp thyme, dried
3 tbsp parsley, italian, fresh, chopped
1 apple, rome beauty, cored and finely diced
Directions
In a large saucepan, saute scallions and onion in margarine and oil
over medium-high heat for 2 minutes.
Add potatoes and mushrooms and saute 5 minutes, stirring frequently.
Add broth, soy sauce and pepper.
Cover and simmer 15 minutes, or until potatoes are tender. Add thyme
and taste for seasoning. Before serving, add parsley and apple.
Serves 6.
Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0 chol; 212 mg
sod; 2 g fiber
From the files of DEEANNE
Servings: 6 servings
Potato-Mushroom Soup With Apple Recipe brought to you by Recipe Ideas
Categories: Fruit; Mushroom; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, in fact as far as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these early cookbooks were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Moving our culinary historical trip onwards, there are a couple of books published in the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and wealthy people of those days. Over the following few centuries, the powerful families of the West strove to lay on the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Mushroom Soup With Apple recipe.
