| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Russet potatoes | |
| 3 | Carrots | |
| 3 | Stalks celery | |
| 1 | Onion | |
| 2 | qt | Water |
| 6 | tb | Flour |
| 1 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| Parsley if you like it |
INSTRUCTIONS
Scrub and dice the vegies and add to the water in a big pot. Cook this for about 30 minutes until the vegies are tender. Saving the liquid, drain the vegies. Pour the liquid back into the pot and get it boiling again. Blend the flour and milk together until smooth and whisk it into the vegie broth. Add the salt and pepper and keep tasting it until its the right flavor. When it's just the way you like it add the vegies back into the pot gently so you don't mush them. Stir in some parsley, and there you have it. Served with some garlic bread sticks this is an entire meal. Posted to FATREEE list members by Michelle Dick while the list was down. Date: Fri, 18 Oct 96 13:36:51 PDT From: Coni Ann Johnson <johnsoca@freenet.msp.mn.us>
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