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Soup Base:

1/2 c. margarine
1/2 c. flour
3 c. milk
1 qt. stock (bouillon,
vegetable liquids or broth)

Melt the margarine in saucepan over low heat. Add
flour, stirring constantly. Stir in milk gradually and cook
until it thickens, stirring constantly. Add stock and season
to taste.

Vegetable Chowder:
3 Tbsp. butter or margarine
1/2 c. each chopped onion and
chopped celery
2 c. potatoes, cooked and
1/8 tsp. pepper
1 c. grated Cheddar cheese
1 c. hot dogs or bacon, fried
and diced
In a 2 quart pan, melt butter. Add onion and celery and
saute until tender. Add soup base, along with all other
ingredients. Mix over low heat until hot. Stir frequently.

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