Creamy carrot potage
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.