Cream of Carrot and Potato Soup
1 1/2 cps diced carrots
1 1/2 cps diced potatoes
1 small onion
2 cps water
1 tbsp butter or fortified margerine
1 tbsp all-purpose enriched flour
2 cps milk
2 tsp salt
1/4 tsp pepper
1 tbsp chopped parsley
1 - Cook carrots, potatoes, and onion in water until tender.
2 - Rub through a coarse sieve, saving the stock.
3 - Melt butter or fortified margerine.
4 - Add the flour and blend well.
5 - Add milk slowly, stirring constantly until slightly thickened.
6 - Add salt, vegetable stock and pulp.
7 - Reheat and sprinkle chopped parsley on the soup when serving.