Recipe for Cream Vegetable Soup
Ingredients
- 2 turnips, cut in dice
- 3 onions, diced
- 4 potatoes, chopped
- 1 pint of cabbage, shredded
- 6 ears of corn, cut from the ear (or equal amount of canned corn may be used)
Directions
Cover the ingredients with water, and stew until quite tender. Then turn in boiling water sufficient for the amount of soup desired. Do this twenty minutes before serving. Add:
- 1 pint of milk, thickened with
- 1 tablespoonful flour
- 1 tablespoonful butter
- 2 eggs, well beaten
Stir all in carefully and boil five minutes. Serve.