Established 1994



January 2017 Newsletter

From the President's Desk Trips
Photos The Dining Car
Upcoming Train Shows & Events Tech Tips
Wanted / For Sale Video of the Month

Financial Report (password required)

Membership Roster (password required)

The Dining Car


Parmesan Potato Soup (Montana Rail Link business car)

Before you Begin you’ll need: 2-quart saucepan, small saucepan. Preheat oven to 350F

Prep: 30minutes (plus 2 hours to bake and chill potatoes)

2-3 baking potatoes, about 2 lbs.                         ¼ tsp. pepper

2 ¼ cups rich chicken stock                                 ¼ cup butter

1/3 cup onion, chopped (fine)                              3 Tbsp. flour

¼ cup celery, chopped (fine)                               ¼ lb. bacon, cooked and chopped

¼ tsp. basil                                                          ½ cup grated fresh Parmesan Cheese

¼ tsp. seasoning salt                                              3-4 cups Half & Half (or whole milk)

¼ tsp. thyme                                                          parsley, chopped

¼ tsp. onion salt

¼ tsp. garlic power

Bake potatoes in 350F oven until done firm, about 1 hour. Refrigerate to chill, then peel and cut into ½ -inch cubes. Meanwhile, in a 2-quart saucepan, bring chicken stock to a boil, add onions, celery, and all seasonings, then reduce heat and simmer until onions and celery are tender, 15 minutes. Add baked potato cubes and cook for an additional 30 minutes. Meanwhile, in a small saucepan over medium heat, melt butter. Add flour, stirring constantly, to make a blond roux, about 3 minutes. Add roux to the soup a little at a time while cooking, continuing to simmer. Stir until soup thickens, then reduce heat to low, add bacon, Parmesan cheese, and half & half to desire texture and richness. (NOTE: Do not boil.) Garnish with chopped parsley.