Cream of Vegetable
Soup |
Directions:
Cube potatoes, leaving skins on.
In a large soup pot combine potatoes, chopped onions, chopped celery, mushrooms, broccoli, cauliflower, and carrots. Add water to cover and cook until tender. Drain and return to pot.
To make white
sauce:
Melt butter in saucepan. While stirring constantly gradually add flour
until thin paste forms. (You may not need to add all of the flour that
was listed above). Continue stirring while adding half of the amount of
milk listed above.
Pour white sauce over vegetables. Add remaining milk to the soup.
Season to taste
with:
Salt
Pepper
Oregano
Parsley
Basil
Thyme
Garlic Powder
Dried Mustard
Dill
(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)