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Milk Vegetable Soup

  • 1 quart milk
  • 2 1/2 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 cups cooked vegetables
  • seasoning
Stir flour into melted fat and mix with chilled milk. Add vegetable, which has been finely chopped, mashed, or put through a sieve. Stir over fire until thickened. Spinach, peas, beans, potatoes, celery, or asparagus are nicely adapted to this receipt.
Submitted by Cassyjean - Torrington, CT Jul 28, 2009 15 min 30 min 45 min

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