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Cream of Vegetable Soup

1 tb Celery
Salt & pepper to taste
1 tb Onion
1 c Milk
1 tb Butter
Worcestorshire sauce to taste
2 ts Flour
1/2 c Any cooked vegetable
1/4 ts 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.

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