Ingredients:
2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt
Procedure:
1. Combine all ingredients except cream and celery salt.
2. Cook in an uncovered pot beginning with a hot fire.
3. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.
4. Stir occasionally.
5. While cooking, mash potatoes against side of pot.
6. It takes this about 2 hours to cook down to proper thickness – quite thick.
7. Immediately blend small amounts at a time in electric blender just until smooth.
8. Do not over blend. Chill.
9. To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.
10. Serve very cold.
Serves twenty people.
