vegetable cream soup
vegetable cream soup
Vegetable Cream Soup
1 tablespoon Argo?/Kingsfords? Corn Starch
2 cups milk
2 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1 cup finely chopped cooked vegetables
(spinach, asparagus or broccoli)
In saucepan mix cornstarch and 1/2 cup of the milk until smooth. Stir in next 4 ingredients and remaining milk. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Add vegetables.
Makes 3 cups.
Let the word go forth from this time and place, to friend and foe alike, that the torch has been passed to a new generation of Americans born in this century, tempered by war, disciplined by a hard and bitter peace. — John Fitzgerald Kennedy
