INGREDIENTS

INSTRUCTIONS

Get out a pot about the size of the amount of soup you want to make. Fill
it about 1/2 full of water. Peel and dice potatoes into bite size chunks,
about 1 medium size per person. Put them into the water. Dice a medium size
onion, add to the pot. Peel a couple of carrots, slice then thin to cook in
about the same amount of time as the potatoes. Bring to boil on the stove,
turn down and simmer. Season with salt and pepper to taste. (Lots of
pepper, for my taste). When the potatoes and carrots are soft, add 1 can of
evaporated skim milk. I do not thicken the soup with anything, but I do
cook the potatoes till they are quite done. I put diced cheese into the
bowls, ladle the hot soup into the bowls. If you used a low fat cheese, you
could do this too, or you can skip the cheese. Also, to make a more filling
soup, I add "rivells" to my soup (for a low fat soup, you would have to use
egg substitute). Take 1 or 2 eggs, beaten slightly, add 1 half eggshell
full of milk, and salt to taste, then flour to make a fairly stiff dough,
drop little bits of this from a fork into the boiling soup. If you add the
rivells just after the soup boils, they will be done when the potatoes are
done, proceed with the evaporated milk, etc. The above soup would have no
fat, (except the rivells version) till you add the cheese. Oh, yes, if I
have celery, I throw in a stalk or two diced with the onion and carrot. You
can't make anything any simplier.
Posted by Julene Nash. Courtesy of Fred Peters.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Sims
<c.simpson@worldnet.att.net> on Feb 25, 1997.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”