Creamy carrot potage

Yield: 1 Servings

Measure Ingredient
4 cups Sliced carrots
1½ cup Sliced peeled potatoes
1½ cup Sliced onions
2½ cup Water
2 tablespoons Butter
4 teaspoons Chicken bouillon mix
1 tablespoon Seasoned salt
2 tablespoons Flour
1 large Can (385 mL) Carnation 2% Evaporated Milk

Combine carrots, potatoes, onions, water, butter, bouillon mix and salt in large saucepan. Heat to boiling. Cover and simmer 20 min. or until vegetables are tender. Mash vegetables coarsely with potato masher.

Smoothly combine flour and E. Milk: stir into pan. Cook and stir over med.

heat until mixture comes to a boil and thickens. Makes 7 cups.

Posted to EAT-L Digest 24 Feb 97 by Lilia Prescod <lprescod@...> on Feb 24, 1997.

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