Cheese and Vegetable Soup

Ingredients

• Vegetable stock, 2 cups
• Scalded milk, 1 cup
• Finely chopped carrots, 2 tablespoons
• Cheese, 1 cup, grated
• Chopped onion, 1 tablespoon
• Butter, 2 tablespoons
• A very little mace
• Salt, 1^ teaspoons
• Flour, 2 tablespoons

Method

1. 1

   Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes.

2. 2

   Strain and add the milk.

3. 3

   Thicken with flour cooked in the remaining butter.

4. 4

   Just before serving stir in the cheese.

5. 5

   Serve immediately.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 46. The excerpt below is the record exactly as published.

CHEESE AND VEGETABLE SOUP. Vegetable stock, 2 cups. Scalded milk, 1 cup. Finely chopped carrots, 2 tablespoons. Cheese, i cup, grated. Chopped onion, 1 tablespoon. Butter, 2 tablespoons. A very little mace. Salt, 1^ teaspoons. Flour, 2 tablespoons

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