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1988-10-25
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660b
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18 lines
CREAM OF VEGETABLE SOUP
1 T. celery salt & pepper to taste
1 T. onion 1 c. milk
1 T. butter worcestorshire sauce to taste
2 t. flour 1/2 c. any cooked vegetable
1/4 t. chicken bouillon
Cook celery and onion in butter until soft. Stir in flour,
bouillon, salt and pepper. Add milk and worcestorshire sauce.
Cook until thickened plus 1 minute. Blend vegetable with soup
until smooth. Makes 1 serving. Suggested combinations: carrots
and nutmeg, peas and mint, potatoes and dill.
Date Entered: July 10, 1988
By: Donna Endreson