CREAM OF VEGETABLE SOUP

By rmille6277

Sherry Riggs Bower

Ingredients

• 3 tablespoons butter,
• margarine, fat or salad oil
• 3 to 4 tablespoons minced onion
• 3 tablespoons flour
• 3 cups bottled milk or
• 1 1/2 cups evaporated milk
• and 1 1/2 cups water
• 2 About 2 teaspoons salt
• Speck of pepper
• 1 cup vegetable water, or milk,
• or vegetable water and milk
• combined
• 1 1/2 About 1 1/2 cups finely
• chopped or sieved leftover
• cooked, or canned vegetables
• 1/2 teaspoon bottled thick meat sauce
• Paprika

Preparation

Step 1

Melt the butter in a double boiler. Add the onion, and cook over direct heat until tender. Add flour, stir smooth, then add the milk and vegetable water, and cook over boiling water until smooth and thickened. Add seasonings, vegetables and meat sauce. Heat, then serve sprinkled with paprika. Serves 6. 1 bouillon cube, dissolved in 1 cup boiling water may be substituted for 1 cup of the milk, if desired. Reduce salt if necessary.

CREAM OF BROCCOLI SOUP: Make Cream of Vegetable soup using 2 cups finely chopped or sieved cooked broccoli as the vegetable.
CREAM OF CARROT SOUP: Make Cream of Vegetable soup using 1 1/2 cups finely chopped or sieved cooked carrots as the vegetable.
CREAM OF CELERY SOUP: Make Cream of Vegetable soup using 1 1/2 cups sieved or cooked diced celery as the vegetable.
CREAM OF CORN SOUP: Make Cream of Vegetable soup using 4 cups milk as liquid and substituting 1 q cups canned whole grain corn, or 1 (No. 2) can cream style corn, for the 1 2/3 cups vegetable.
CREAM OF PEA SOUP: Make Cream of Vegetable soup using the liquid from a No. 2 can of peas as part of liquid. Use the peas, sieved or partially mashed, for the 1 1/2 cups of vegetable.
CREAM OF SPINACH SOUP: Make Cream of Vegetable soup using 1 1/2 cups of sieved cooked spinach as the vegetable.