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Cream of Vegetable Soup

1 sm. turnip
1 med. sized potato
1 sm. white onion
2 med. sized carrots
3 tbsp. butter or bacon fat
1/4 c. celery leaves, chopped
1 c. water
2 tbsp. flour
1 qt. milk
1 1/2 tsp. salt or to taste
Dash of black pepper

Pare vegetables and chop or dice fine. Melt butter in saucepan and stir in vegetables and celery leaves. Add water, cover and simmer 10 minutes, stirring occasionally. Now add flour blended to a smooth paste with a little of the milk. Then add rest of milk and bring to a boil, stirring constantly. Add seasonings.

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