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Recipe: Mustard Greens and Potato Soup (food processor)

Soups
MUSTARD GREENS AND POTATO SOUP

1 pound red potatoes, peeled and sliced (2 cups)
2 cups water
1 teaspoon instant chicken flavor bouillon granules
1 tablespoon Crisco Oil
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon dried thyme leaves
1 (10 ounce) package frozen mustard greens, thawed and drained
1 (12 ounce) can evaporated skim milk
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce

Combine potatoes, water and bouillon granules in largo Dutch oven. Bring to a boil. Cover. Reduce heat. Simmer 15 minutes.

Position knife blade in food processor bowl or blender. Add potatoes and cooking liquid. Top with cover. Process until smooth; set aside.

Heat Crisco Oil in Dutch oven on medium-high heat. Add onion, garlic, and thyme. Saute 10 minutes, stirring occasionally.

Add greens, pureed potato mixture, milk, salt, pepper and hot pepper sauce. Cook until thoroughly heated, stirring frequently. Serve warm.

Makes 4 Servings
Source: Black Family Dinner Quilt Cookbook by Dorothy I. Height and National Council of Negro Women
MsgID: 3152441
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-02-10 Recipe Swap - Soup and Salad Re...
Board: Daily Recipe Swap at Recipelink.com
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