Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 large | Onion, diced |
| 4 mediums | P.E.I. Potatoes, diced |
| 6 xes | Carrots, diced |
| 3 cups | Water |
| 2 xes | Chicken OXO Cubes |
| Freshly Ground Pepper | |
| 3 tablespoons | All Purpose Flour |
| 3 cups | Milk |
| ¼ cup | Dried Parsley |
| 1 teaspoon | Dried Thyme |
1) In a large stock pot melt butter, add onion and cook over medium heat
until onion is transparent. While onion cooks, place diced potatoes,
carrots, water and OXO cubes in another large stock pot and bring to
a boil. Cook until tender, about 10 minutes. Season with pepper to taste.
2) When vegetables are cooked, add flour to onion to make a paste. Add milk gradually: Mix well and heat over low until warm. Add vegetables
and liquid. Stir thoroughly and heat for 5 to 10 minutes, over medium
heat, stirring occasionally until mixture thickens slightly. Add parsley and thyme. Heat thoroughly and serve.
Note: Water and OXO cubes may be replaced with 3 cups of chicken stock.
Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120