| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Carrots, Healthwise, Potatoes, Soups, Taste of ho |
8 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes, peeled and sliced |
| 2 |
|
Carrots, diced |
| 6 |
|
Stalks celery, diced |
| 2 |
qt |
Water |
| 1 |
|
Onion, chopped |
| 6 |
T |
Butter or margarine |
| 6 |
T |
Flour |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 1/2 |
c |
Milk |
INSTRUCTIONS
In a large kettle, cook potatoes, carrots and celery in water until
tender, about 20 minutes. Drain, reserving liquid and setting
vegetables aside. In the same kettle, saute onion in butter until
soft. Stir in flour, salt and pepper. gradually add milk, stirring
constantly until thickened. Gently stir in cooked vegetables. Add 1
cup or more of reserved cooking liquid until soup is desired
consistency. MC formatting by bobbi744@sojourn.com Posted to MC-Recipe
Digest V1 #363 Recipe by: Taste of Home, Premier Issue/Roberta
Banghart From: Roberta Banghart <bobbi744@sojourn.com> Date: Wed, 01
Jan 1997 17:52:44 -0500
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”