4 CUPS PEELED POTATOES 1/2 CUP FINELY CHOPPED ONIONS
1 CUP GRATED CARROT 1 TSP SALT 1/4 TSP PEPPER 1 TBS DRIED PARSELY FLAKES 4 CHICKEN BOUILLON CUBES 6 CUPS SCALDED MILK 4 TBS BUTTER 1/2 CUP FLOUR
*** IN A LARGE DUTCH OVEN OR KETTLE, COMBINE POTATOES, ONION, SALT, CARROT,
PEPPER, PARSELY AND BOUILLON CUBES. ADD ENOUGH WATER TO JUST COVER VEGETABLES;
COOK UNTIL VEGETABLES ARE TENDER, ABOUT 15-20 MINUTES. DO NOT DRAIN. SCALD MILK BY HEATING TO 180 OR UNTIL TINY BUBBLES FORM AROUND EDGES OF THE PAN. REMOVE 1
1/2 CUPS MILK AND ADD BUTTER AND FLOUR TO HOT MILK, STIRRING WITH WIRE WHISK.
ADD REMAINING HOT MILK TO UNDRAINED VEGETABLES, THEN STIR IN THICKENED MIXTURE. STIR UNTIL BLENDED. SIMMER FOR 15 MINUTES ON LOW HEAT. YIELD 8-10 SERVINGS ***ë
