Plantensoep - Vegetable Soup
"A thrifty, nourishing soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Cook vegetables in stock until tender; strain and discard.
- Melt butter, blend in flour and add milk.
- Cook until thickened, stirring constantly.
- Add broth and simmer until blended.
- Adjust seasonings, add grated cheese and serve.
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RECIPE SUBMITTED BY
Molly53
United States
