814 Potage Valaisan

Method

Mix together dl (1⅓ pt or U.S. cups) each of Potage Parmentier and Purée of root vegetable soup. Finish with dl (9 fl oz or 1⅛ U.S. cups) fresh cream. Serve separately slices of French bread sprinkled with grated Gruyère and lightly browned in the oven.

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