1 cp finely cut celery
1 cp finely cut onion
1 cp finely cut potato
1 cp finely cut cabbage
1 - Cook in quart of salted water until done - about 10 minutes.
2 - Do not drain.
3 - Add 1 pint milk and butter about the size of a walnut.
4 - Allow to heat through and serve.
5 - Cooked vegetables or 1/2 can of tomato soup can be added.
6 - This makes a hearty soup for lunch or supper.