Recipe - Creamy Carrot Potage

4 cup Sliced carrots
1 One half cup Sliced peeled potatoes
1 One half cup Sliced onions
2 One half cup Water
2 tablespoon Butter
4 teaspoon Chicken bouillon mix
1 tablespoon Seasoned salt
2 tablespoon Flour
1 lg Can (385 mL) Carnation 2%
Evaporated Milk

Combine carrots, potatoes, onions, water, butter, bouillon mix and salt in
large saucepan. Heat to boiling. Cover and simmer 20 min. or until
vegetables are tender. Mash vegetables coarsely with potato masher.
Smoothly combine flour and E. Milk: stir into pan. Cook and stir over med.
heat until mixture comes to a boil and thickens. Makes 7 cups.

Posted to EATL Digest 24 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 24, 1997.