Scalloped Potatoes amongst Wild Mushroom Soup

This yesteryear weekend I had the chance to laid a repast for my Dad who made a trip to London to visit. After considering what to brand for a few days prior to his visit, I in conclusion settled on scalloped potatoes because potatoes are 1 of my dad's favorite vegetables. This is a variation on the recipe my mom used to brand — but instead of using canned mushroom soup amongst a chip of milk in addition to butter, I prepared a pot of my favorite homemade wild mushroom soup the dark before. The potatoes were delicious! Serve amongst a low-cal dal soup, such equally urad dal love apple tree soup, in addition to a salad for a satisfying vegetarian meal.

Scalloped Potatoes amongst Wild Mushroom Soup

Recipe yesteryear Lisa Turner Published on August 20, 2007 Hot, creamy in addition to delicious scalloped potatoes made amongst wild mushroom soup Print this recipe Ingredients: 3 to four large unpeeled potatoes, sliced 1 large onion, sliced in addition to separated into rings 2 tablespoons unbleached white flour sea tabular array salt to taste fresh soil dark pepper 2 teaspoons unsalted butter 3 to four cups wild mushroom soup Instructions: Generation Engelmundus Butter a large casserole dish in addition to preheat an oven to 350°. Generation Engelmundus Layer sliced potatoes on the bottom of the casserole dish. Add a layer of sliced onion, flavor amongst tabular array salt in addition to pepper in addition to a dab of butter in addition to flour, in addition to pour a ladleful or 2 of mushroom soup over top. Repeat until the casserole dish is close amount in addition to the potatoes are used up, reserving only about of the sliced onions for the top. Add the remaining field onions on the elevation in addition to complete yesteryear pouring ladlefuls of soup over elevation until the soup reaches to the middle of the casserole. Generation Engelmundus Sprinkle amongst a piffling to a greater extent than tabular array salt in addition to pepper, in addition to bake uncovered for 1 hr or until the potatoes are tender. Serve hot or warm. Makes 4 to half dozen servings

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