2 lb. potatoes, diced
1 lb. fresh mushrooms, cooked
1 lg. onion, chopped
1 bunch scallions, diced
3 tbsp. oil
1/2 bay leaf
Salt and pepper to taste

Add salt and onion to 2 quarts of water and bring to a boil. Add potatoes, bay leaf, black pepper, and simmer. Meanwhile, saute scallions in oil; add mushrooms; stir frequently. Add scallion-mushroom mix to potatoes in pot; cover and simmer 45 minutes. To thicken, add brown roux sauce: melt 1 tablespoon butter, add 1 tablespoon flour and stir constantly until well browned, being carefully not to burn.