Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Flour
8 md New potatoes
2 tb Butter
2 tb Olive oil
40 Milliliters Garlic -- minced
-or squeezed press
1/2 c Chopped scallions
2 ea Celery stalks -- finely
Choped
1 c Thinly sliced mushrooms
3/4 c Chicken broth
3 tb Chopped fresh basil
2 ts Honey
1 1/2 ts Italian seasonings - see --
Seperate recipe
1/8 ts Salt
Fresh parsley for garnish

SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.

Brown flour in a dry skillet over medium heat, stirring occasionally,
for 8 minutes and set aside.

Boil potatoes for 18 minutes, or until tender. Drain and submerge
potatoes in cold water. Slice or cube potatoes and set aside. Heat
butter and olive oil in a deep skillet. Saute garlic for 2 minutes
over medium heat. Add scallions, celery and mushrooms. Saute for 3
minutes. Add chicken broth, basil, honey, Italian Seasonings and
salt. As soon as liquid begins to boil, slowly whisk in flour. Add
potatoes and simmer for 3 to 5 minutes, or until potatoes are warm.
Mix thoroughly and serve at room temperature with sprigs of fresh
parsley.

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