Vegetable and Cheese Soup

Ingredients

• 2 tbsp. butter
• 2 tbsp. flour
• if tsp. salt
• i c. scalded milk
• 2 c. stock
• 2 tbsp. finely chopped carrots
• i tbsp. chopped onion
• i blade of mace
• c. grated cheese

Method

1. 1

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

2. 2

   Strain and add the milk.

3. 3

   Thicken with flour cooked in the remaining butter.

4. 4

   Just before serving, add the cheese and cook until it is melted.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 45. The excerpt below is the record exactly as published.

Vegetable and Cheese Soup 2 tbsp. butter 2 tbsp. flour if tsp. salt i c. scalded milk Ingredients : 2 c. stock 2 tbsp. finely chopped carrots i tbsp. chopped onion i blade of mace \ c. grated cheese

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