Name: Old-Fashioned Squash Soup
Ingredients: 1 md Onion; finely chopped; 1/4 c Butter or margarine; 2 tb All-purpose flour; 3/4 ts Salt; 1 ds Pepper; 1/3 ts Ground nutmeg; 1 cn (14-oz) chicken stock; 1 c Milk; 1 1/2 c Cooked squash; 2 ts Worcestershire sauce; 1 Egg yolk; slightly beaten; 1/2 c Light or heavy cream

It is the Holy Spirit who is causing you to persevere. In those times when you are lazy and have no enthusiasm for any Spiritual Discipline, or when you haven’t practiced a particular Discipline as you habitually do, it is the Holy Spirit who prompts you to pick it up in spite of your feelings. Left to yourself you would have forsaken these means of sustaining grace long ago, but the Holy Spirit preserves you by granting to you the grace to persevere in them.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Soup	6	Servings

INGREDIENTS

1	md	Onion; finely chopped
1/4	c	Butter or margarine
2	tb	All-purpose flour
3/4	ts	Salt
1	ds	Pepper
1/3	ts	Ground nutmeg
1	cn	(14-oz) chicken stock
1	c	Milk
1 1/2	c	Cooked squash
2	ts	Worcestershire sauce
1		Egg yolk; slightly beaten
1/2	c	Light or heavy cream

INSTRUCTIONS

Saut. the onion in butter until soft, about 5 minutes. Add the flour, salt,
pepper, and nutmeg and stir until blended and bubbly. Remove from heat and
gradually stir in the chicken stock and milk.  Return to heat, bring to a
boil, and cook, stirring, until thickened. Add the squash and
Worcestershire, reduce heat to low, and cook, stirring often, until heated
through. Blend together the egg yolk and cream; stir in some of the hot
soup, then stir the egg mixture back into the hot soup. Cook until soup is
heated through and the egg has thickened. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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