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6 to 8 medium potatoes, peeled and diced 2 carrots, diced 6 celery stalks, diced 2 qt. water or chicken broth 1 onion, chopped and diced 6 Tbsp. butter or margarine 6 Tbsp. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 1 1/2 c. milk In large pot, cook potatoes, carrots and celery in 2 quarts water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup of reserved liquid until soup is desired consistency. Makes 8 to 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |