Creamed+Chicken+Vegetable+Soup


 * CREAMED VEGETABLE SOUP **

Ingredients:
1 celery stalk, thinly sliced 1 carrot, peeled and thinly sliced 1/2 onion, diced 1 potato, peeled and diced 600 mL water 2 mL salt dash pepper 50 mL frozen peas 40 mL flour 150 mL milk 2 packages chicken bouillon (2 teaspoons)

Directions:
1. Wash and cut vegetables, as directed. 2. Place celery, carrot, onion, potato, water, salt and pepper into a pot. 3. Cover and bring to a boil. 4. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. 5. Add peas and simmer for 5 minutes more. 6. Add milk to flour in a small container, a little at a time, and stir until no lumps remain. 7. Add chicken bouillon to the milk/flour mixture. 8. Slowly stir this into simmering soup, stirring constantly until soup boils and thickens. 9. Serve into bowls.

Chef:
Miss Merkowsky