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Cream of Beet Soup

3 tb Butter
3 tb Flour
3 c Milk
1 cn (No. 2) sliced beets (2 1/2 cups)
1 1/2 ts Salt
2 ts Grated onion
1 tb Pickle relish
1/4 c Cider vinegar or to taste


Heat butter in a saucepan, blend in flour, and gradually add milk; cook over direct heat, stirring constantly until sauce boils and thickens. Drain beets (save juice) and put through ricer or food mill; add to hot sauce. Add salt, onion, beet juice, and pickle relish and heat again to boiling point. Remove from heat, add vinegar and serve immediately. 5 servings




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