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Cream of Vegetable Soup
1 1/2 c. cooked, finely chopped or pureed vegetables and liquid*
1 tsp. salt
1/8 tsp. white pepper
1 1/2 tbsp. flour
3 tbsp. melted butter
3 c. milk
Dice vegetables. Cook until soft in just enough boiling, salted water to cover. Chop very fine or puree in processor. Prepare thin white sauce in following manner. Melt the butter, stir in flour and salt. Cook until mixture bubbles, stirring with wooden spoon or wire whisk. Remove from stove; add the milk and stir until smooth. Add vegetables, heat thoroughly and season to taste. Stir until smooth. Serves 5. *You may use any of these vegetables or one of your choice: asparagus, carrots, celery, canned lima beans, cooked or canned peas.
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