GERMAN VEGETABLE SOUP
(
German) - (
Pennsylvania Germans)
Take 6 potatoes, half the quantity of onions, carrots, turnips,
cabbage and a stalk of celery, cut up into dice-shaped pieces, place
all in a stew-pan and cover with a couple quarts of hot water. Let
cook about two hours, until all the vegetables are tender, then add 1
tablespoonful of butter, a large cup of milk, and about a
tablespoonful of flour mixed smooth with a little cold milk, cook a
few minutes, add a tablespoonful minced parsley, and serve.
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