Mushroom Soup (From the kitchen of Gramma Katein)

• 1 lb. mushrooms, stems removed, thinly sliced
• 3-4 medium potatoes, peeled and cubed
• 1 Tbl shortening
• 2 Tbl flour
• 1 bud garlic, crushed
• salt and pepper, to taste.

Boil potatoes until soft, do not drain. Brown garlic in shortening, add flour and cook for 1 to 2 minutes. Add to potatoes. Cook over medium heat until thickened. Add mushrooms and lower heat. Simmer for 30 minutes. Serve with homemade bread or breadsticks