Cheese and Vegetable Soup

Ingredients

• 2 cups of stock
• 2 tablespoons of finely chopped carrots
• 1 tablespoon of chopped onion
• A very little mace
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 1/2 teaspoons of salt
• 1 cup of scalded milk
• 1/2 cup of grated cheese

Method

1. 1

   Cook vegetables in half of the butter, add stock and mace, boil for 15-20 minutes; strain and add milk.

2. 2

   Thicken with flour cooked in remaining butter, stir in cheese before serving.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.

Cheese and Vegetable Soup. 2 cups of stock. 2 tablespoons of finely chopped carrots. 1 tablespoon of chopped onion. 26 PORTLAND WOMAN'S EXCHANGE COOK BOOK A very little mace. 2 tablespoons of butter. 2 tablespoons of flour^ lj/2 teaspoons of salt. 1 cup of scalded milk. y^ cup of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.