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Irish Potato Soup

2 tablespoons margarine
2 medium onions
3 large potatoes, peeled
5 cups milk
1 clove garlic, crushed
2 blades mace
salt and pepper
1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together
1/2 cup evaporated milk
Chopped chives to garnish

Melt the margarine in a heavy pan. Add the thinly sliced onions
and potatoes. Toss well in the margarine. Lay a piece of waxed
paper or aluminum foil down over the vegetables, tucking them in.
Prevents drying out.

Cover the pan with a lid and allow the vegetables to soften for
10 minutes over a slow heat. DO NOT BROWN THEM! Remove the paper
or foil and add the milk and all the other ingredients except the
evaporated milk and chives.

Simmer for 1/2 hour. Remove the thyme, parsley, and bay leaf
bundle, and sieve the soup. Reheat in a clean saucepan. In the
bottom of each soup cup put a tablespoon of evaporated milk and a
good scatter of chives. Pour in the hot soup and give it one stir.

Yields: 6 servings

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