Karen―my friend since second grade―sent me this delicious recipe which is similar to clam chowder. I found that if you omit the oysters and add a dash dill weed, this also makes an extraordinary "zupa grzybowa" or Polish mushroom soup.

    ¼ cup butter
    ⅔ cup chopped yellow onion
    3 medium russet potatoes, peeled and cubed
    2 cups sliced white mushrooms
    2 ½ cups water
    2 cups fat-free milk
    4 teaspoons chicken base
    1 tablespoon dried parsley
    ¼ teaspoon ground black pepper
    ½ cup whipping cream
    1 (3.75-ounce) can smoked oysters, sliced
    Pinch sweet paprika

1.  Melt butter in a 6-quart Dutch oven. Fry onions until golden.       
     Stir in the potatoes and mushrooms. Cook for 10 minutes
     over medium heat.

2.  Stir in the water, milk, chicken base, parsley and
     pepper. Reduce heat and simmer 25 minutes.

3.  Cool slightly, then pour into a blender and process until
     smooth. Return to the Dutch Oven. Stir in the cream, oysters
     and paprika.

4.  Re-heat gently so you don't curdle the cream. Serve the soup
     in individual bowls and garnish with parsley.

5.  Buttered sour dough bread is essential with this soup.

     Hint: Use a non-smoky paprika for this soup.

     Makes 4 servings