Creamed Soup of Leftover Vegetables
3/4 cp of pulp from vegetables, such as onions, carrots, peas, string beans, or dried lima beans
2 cps milk
1 tbsp unsifted enriched all-purpose flour
2 tbsp butter or fortified margerine
1 tsp salt
1/8 tsp pepper
1 - Add milk and seasonings to the vegetable pulp.
2 - Blend the butter or margerine with the flour and add to the milk and vegetable pulp.
3 - Bring to a boil and cook slowly for 4 minutes.