VEGETABLE CREAM SOUP|
1 c. water
1 c. cooked peas
1/2 c. cooked carrot pieces
2 stalks celery with leaves,
cut in several pieces
1 medium cooked potato, cut
1 beef bouillon cube
1 1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. Accent
1 c. milk
Put all ingredients, except milk, in blender container
and blend until smooth. Add this to saucepan and blend in 1
cup milk. Bring to boiling, stirring constantly. Reduce heat.
Cover and simmer about 5 minutes. Makes about 4 servings.
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