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Vegetable Soup Puree

  • 2 tablespoons butter
  • 2 potatoes peeled sliced
  • 1 onion peeled sliced
  • 2 tablespoons rice
  • 1 medium carrot, sliced
  • 1 large tomato
  • 1 quart water
  • 2 tablespoons cornstarch
  • 2 cups milk
  • Salt, pepper, mustard
Heat butter in soup kettle, add potato and onion slices and cook until just golden. Add rice, vegetables and water; cook until vegetables are tender; rub through sieve and return puree to kettle. Add moistened cornstarch and milk. Season to taste; cook about 15 minutes (be patient, you rascal). Serves 4.
Submitted by Cassyjean - Torrington, CT May 24, 2009 14 min 15 min 29 min

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