Cream Soup Base

3 Tablespoons Butter
3 Tablespoons Flour
1/4 cup chopped onion
1 1/2 teaspoons salt or 2 boullion cubes
pinch of pepper
3 cups milk
2 cups vegetable pulp
or pulp and cooking liquid
1/2 cup heavy cream ( optional)

Saute onion in butter about 5 minutes until translucent.  Stir in the flour and seasonings.  Remove from the heat and slowly add milk and/or cream.  Stir until well blended and return to low heat.  Heat and cook until smooth stirring constantly.  Add the vegetable pulp and liquid combination.

Vegetables that can be used

2 lbs of asparagus or 2 16 oz cans
2 small heads of cauliflower
1 large can cream corn
1 large can pea's
1 lb fresh spinach
1/4 lb mushrooms

Margie Cross
myrosiecheeks.net
"Add 1/2cup of Love"