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Cream of Vegetable Soup No. 2

  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1/2 cup vegetable pulp
Mix butter and flour to a paste, add milk and pulp. Heat until flour is cooked. The above are the right proportions for cream of vegetable soups, but should be doubled, tripled, or quadrupled, according to the number of persons to be served. Seasoning should be added according to the vegetable used.
Submitted by Cassyjean - Torrington, CT Jul 29, 2009 15 min 30 min 45 min
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