HORSERADISH SOUP

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Number of Servings: 8

3 Tbsp. Butter
2 Green onions
1/4 Cup Breadcrumbs
12 Cups Water
8 Large Red potatoes, diced
6 Knorr's Chicken bouillon's
1/4 Cup White wine
1/2 Tsp. Seasoning salt
1 Jar White horseradish (creamy is best)
1 Pint Container of 1/2 and 1/2
Optional:
Sour cream
1/2 Cup Smoked turkey luncheon meat, finely chopped

Brown the onions and breadcrumbs in the butter.
Start the 12 cups of water to a boil. Add the bouillon, wine, seasoning salt and diced potatoes. Boil for 1/2 hour.
Add the jar of horseradish and continue to slow boil for another 20 minutes to blend flavors.
Add the 1/2 and 1/2 until heated.

Blend in a food processor until smooth, thick and creamy.
If you prefer it thinner or thicken you can adjust this recipe with the potatoes and additional bouillon water to desired consistency or thickness.
Serve with sour cream on the side and smoked turkey sprinkled on the top of each bowl.
Serves well with lots of crusty bread!

Donated by Evely Gibson

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