Hello John!
Here's a couple of soups for you. You can trust both of the people who posted 
the recipes, they're reliable.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Irish Mushroom Soup
 Categories: Starters, Vegetables, British, Soups
      Yield: 8 Servings
      1 lb Mushrooms, quartered
      4    Scallions, thinly sliced
      1 c  Parsley, fresh, chopped
      4 tb Butter
      2 c  Heavy cream
      1 c  Flour
           Salt to taste
      8 c  Chicken stock
      6 ts Freshly ground pepper
    1/2 md Onion, finely chopped
  Finely chop onions and parsley; slice mushrooms.  Melt butter in heavy
  saucepan over medium heat.  Add onions and mushrooms to melted butter
  and saute until onions are golden brown, about 10-12 minutes.  Add
  chicken stock and simmer.  Stir in flour mixture, mix well.  Stir in
  heavy cream. Add scallions and parsley and stir to mix.  Add salt &
  pepper, stir thoroughly.  Add flour as needed for thickening.  Cook
  on medium heat, stirring occasionally.  When it reaches low boil,
  cover and reduce heat to low, simmering 20 minutes.  Makes 8 servings.
    Source: Unknown TV Cooking Show (recipe from Gaynor Manor in
  Killarney Ireland);
    Joseph Ortiz' memory. MM by Lyn.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Parsnip and Apple Soup (Irish)
 Categories: Starters, British, Fruits, Vegetables, Soups
      Yield: 6 Servings
      1 tb Butter
      1 lb Parsnips; thinly sliced
      1 lb Apples; peeled/cored/sliced
      1 md Onion; chopped
      2 ts Curry powder
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Cardamom
      1 lg Garlic clove; crushed
  1 1/4 l  Beef or chicken stock
    150 ml Cream
           Salt and pepper
           Chopped chives or parsley
  Heat the butter, and when foaming, add the parsnips, apples, and
  onions. Soften them but do not let them color.  Add the curry powder,
  the spices and garlic;  cook for about 2 minutes, stirring well. Pour
  in the stock slowly, stirring until well mixed.  Cover and simmer
  gently for about half an hour, or until the parsnips are quite soft.
  Taste for seasoning. Sive or liquidize, and if it seems too thick,
  dilute with a little stock or water. Add the cream and reheat, but do
  not let it boil. Serve garnished with chopped chives or parsley.
  From: Michael Loo Date: 03-30-95 (10:09)
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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