"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Basic Cream Soup, by Vera Barrett, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 to 2 cups of any canned or frozen vegetable 1 cup basic cream sauce ( recipe below) Blend vegetable in blender and add to cream sauce. Season to taste and serve hot.
Basic Cream Sauce 3 TBS. whole wheat flour or 2 TBS. white flour or 2 TBS. starch. 1/4 tsp. salt (can omit) 1 cp water 1/4 cp milk, or soy milk Liquify in blender. Cook over low fire, stirring constantly until thick and thoroughly cooked.
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