8 large potatoes, peeled, cubed and cubed
1 small onion, peeled and diced
1 (8 ounce) can sliced mushrooms
1 green bell pepper, seeded and chopped
8 ounces butter
1 (15 ounce) can chicken broth
4 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon dried parsley
1/8 teaspoon dried oregano
In a large pot, combine potatoes, onions, mushrooms, bell pepper and butter. Bring to a boil. Reduce heat to medium low, and simmer for 15 minutes. Stir in chicken broth, flour, parsley, basil, oregano and salt. Season with parsley and basil. Reduce heat to low and simmer for 15 minutes. Increase the broth and cook for 10 minutes. Stir in parsley, basil, oregano and salt. Cover, reduce heat and simmer for 15 minutes.
Remove from heat and stir in parsley and basil. Toss to coat and reduce heat to low. Stir in parsley and basil. Cook for 5 minutes more, stirring constantly. Serve with butter bread or bread cubes.