550 Soups HTML version

3 c. milk (2% or 1%)
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese.
Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to
vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir
964503 -- CORN CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon
drippings until transparent, not brown. Cook potatoes in the water with salt,
sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend
oleo and flour, stir in milk and cook until slightly thickened. Add to corn
mixture: sprinkle parsley, shredded cheese or chips over the top. Serve
immediately and piping hot. Makes 6 servings.
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and
a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover