Recipe-Finder.com
  • 6servings
  • 280calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons unsalted butter

  2. 1 onion, chopped

  3. 1/2 cup chopped celery

  4. 1/4 cup chopped carrots

  5. 2 cloves garlic, minced

  6. 2 tablespoons chopped fresh parsley

  7. 4 tablespoons all-purpose flour

  8. 1 1/2 cups chicken stock

  9. 1 1/2 cups milk

  10. 3 potatoes, cut into 1/4-inch slices

  11. 2 teaspoons Worcestershire sauce

  12. 1 1/2 teaspoons mustard powder

  13. 1 pinch ground allspice

  14. 3/4 teaspoon celery salt

  15. 1/2 teaspoon dried thyme

  16. 1/2 teaspoon seasoning salt

  17. 2 tablespoons white wine

  18. 1/4 teaspoon poultry seasoning

  19. 3 hard-cooked eggs, chopped

Instructions Jump to Ingredients ↑

  1. Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.

  2. Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.

Comments

882,796
Send feedback