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“This was a soup often made by frontier garrison soldiers to supplement the meager military diet of salted beef and pork, rice or corn, and flour, plus a ration of vinegar to ward off scurvy a bit of fat for cooking and of course rum.”
READY IN:
17mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml mustard greens, chopped fine
  • 44.37 ml butter
  • 14.79 ml flour
  • 946.0 ml milk
  • salt and pepper, to taste (optional)

Directions

  1. Simmer finely chopped mustard leaves and buds, in water, until tender. Drain, and set aside.
  2. Melt butter in pot and add one tablespoon of flour, brown slightly and SLOWLY add milk.
  3. Add greens and bring to a simmer but do not boil. Season with salt and pepper and serve hot.

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