1T. flour
dash of pepper
1/2t. salt*
1&1/2c. milk
3/4c. cooked, pureed vegetables of your choice**
Melt margarine in a small saucepan on medium heat. Add milk, flour, and seasonings; stir until well blended. Bring to the boiling point, stirring constantly so the milk doesn't burn on the bottom, then add the pureed vegetables. Reduce the heat and cook over low heat about 5 min., stirring frequently. Serve. May serve with grated cheese of your choice on top and/or crackers.
*May omit salt and add other herbs/seasonings of your choice to the soup. For suggestions, see the link below for common herbs/seasonings and their health benefits.
**May use uncooked diced vegetables of your choice--be sure they're diced quite small so they cook faster. You'll have to boil them a while to cook them, stirring constantly so the milk doesn't burn on the bottom. The soup will be ready to serve when the vegetables are softened to eat.
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