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Add a photoUsed square white glass casserole dish at least 2 quarts.
Used Cream of Mushroom Soup Recipe from Bragg Cook Book prepared separately and added to the sliced potatoes and chopped onions.
Ingredientes
- 4 MEDIUM ORGANIC POTATOES, PEELED AND SLICED
- 1 MEDIUM ORGANIC ONION, USED RED IF AVAILABLE, FINELY CHOPPED
- "CREAM OF MUSHROOM SOUP" INGREDIENTS FOR SAUCE!
- 1/2 LB. FRESH ORGANIC MUSHROOMS, WASHED & CHOPPED.
- 2 TABLESPOONS ORGANIC CELERY, MINCED
- 2 TABLESPOONS ORGANIC ONION, MINCED
- 4 TABLESPOONS ORGANIC OLIVE OIL
- 3 CUPS ORGANIC VEGETABLE STOCK
- 1 CUP ORGANIC MILK
- SHAKE OF BRAGG SPRINKLE
- SHAKE OF BRAGG KELP
Direcciones
- GREASE THE CASSEROLE DISH.
- AFTER PEELING AND SLICING THE POTATOES, LAYER HALF OF THE POTATOES IN BOTTOM OF CASSEROLE DISH.
- COVER WITH HALF OF THE CHOPPED ONION
- REPEAT WITH THE REMAINING POTATOES AND ONIONS.
- "DIRECTIONS FOR MUSHROOM SOUP"
- WASH AND CHOP MUSHROOMS
- SAUTE' ONION, CELERY AND MUSHROOMS IN 1 TABLESPOON OF OLIVE OIL UNTIL TENDER.
- ADD VEGETABLE STOCK.
- IN A SEPARATE PAN OR POT, BLEND FLOUR AND 3 TABLESPOONS OF OLIVE OIL, MILK AND SEASONINGS, STIRRING UNTIL THICK AND SMOOTH. ADD TO MUSHROOM PUREE AND VEGETABLE STOCK MIXTURE.
- POUR CREAM OF MUSHROOM SOUP OVER POTATOES & ONIONS PREPARED IN CASSEROLE DISH AND COVER.
- BAKE AT 375 DEGREES COVERED FOR 30 MINUTES.
- UNCOVER AND BAKE 30 MINUTES LONGER UNTIL POTATOES ARE TENDER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 93 | 45% |
| Total Fat 10.57g | 13% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 497mg | 21% |
| Potassium 657mg | 19% |
| Total Carbs 25.04g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.44g | 4% |
| Protein 4.82g | 8% |
