This past weekend I had the opportunity to cook a meal for my Dad who made a trip to London to visit. After considering what to make for a few days prior to his visit, I finally settled on scalloped potatoes because potatoes are one of my dad's favorite vegetables. This is a variation on the recipe my mom used to make — but instead of using canned mushroom soup with a bit of milk and butter, I prepared a pot of my favorite homemade wild mushroom soup the night before. The potatoes were delicious! Serve with a light dal soup, such as urad dal tomato soup, and a salad for a satisfying vegetarian meal.
|Scalloped Potatoes with Wild Mushroom Soup|
|Recipe by Lisa Turner|
Published on August 20, 2007
Hot, creamy and delicious scalloped potatoes made with wild mushroom soup