"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Golden Cream Soup Recipe

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This recipe for Golden Cream Soup, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Mahaffey
Added: Saturday, February 2, 2008


6 cups potatoes
2 cups water
1 cup celery slices
1 cup carrot slices
1/ cup onion
2 tso parsley flakes
2 chicken boullion cubes
1 tsp salt
3 cups milk
4 tbsp flour
1 lb Velveeta

Combine vegetables and seasonings. Cover and simmer until tender. Add milk and lfour and cook until thickened. Add cheese and stir until melted.




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