Selections from Aunt Sammy's Radio Recipes and USDA Favorites

by Ruth Van Deman; Fanny Walker Yeatman; Consumer and Food Economics Institute

Milk-Vegetable Soups

Milk-vegetable soups are made from cooked vegetables (chopped or sliced) and milk slightly thickened. The vegetables may be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spinach, onions, corn, cabbage, or almost any other vegetable. Some of these are good in combination, such as potatoes and onions, potatoes and turnips, turnips and carrots.

2 cups milk. 1 tablespoon flour or less. 1 tablespoon butter. Salt. ⅔ cup cooked vegetables, finely chopped, mashed or strained.

Thicken the milk with the flour as for white sauce. Add the other ingredients. If the vegetable is starchy, use less flour or thin the soup with milk. The vegetables should be finely chopped, mashed, or strained, so that they will blend well with the thickened milk.