MILK BASED SOUPS RECIPES

Steps:

• Thicken the milk with butter and flour as for white sauce. Add this to a pot.
• Add your choice of the vegetables, that has been cooked and chopped up, to the milk sauce. Heat gently, add another dab of butter, and chow down. Now is the time for hot baking powder biscuit's right from the oven.....YUMMY!
• Grandma got hers from her garden, in the summer time. Come winter she would go down into her cellar bring up the jars of the vegetables that she wanted to use. Also the winter vegetable bin, for potatoes, and a few root veggies. In the fall she was like squirrel, putting away food for the winter months.
• Or if there is a farmers market close to you. I urge you to buy fresh. Your soup will taste so much better. Plus you're taste buds will jump with joy!
• Of course you could always use canned, from the stores. [email protected] would not like that, but she would, pray for you. Picture is of my grandma, JOANN WALKER a great but simple cook! I know she is in heaven teaching the angels how to cook! That's MY GRANDMA! She taught WW2 wives how to cook and can produce at a school! That was the days of victory gardens. I swear she could make a meal out of a sows ear! This wonderful soup is her recipe.

Steps:

• Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
• Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
• Add spinach. Continue boiling until spinach is lightly cooked.
• Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.