Part of being a frugal cook is the renoun ability to use up whatever leftovers are at hand. This soup comes in handy when you have a container of unused vegetables waiting to be incorporated into something scrumptious. Pair this with a lunch meat sandwich that is a concern of being used on time, and you've got a heartwarming dinner for only a few pennies!
1/4 cup butter
1 medium onion finely sliced
2 tbs. flour
1 quart of whole milk
1-2 tsp. salt (depending on taste)
1/2 tsp pepper
1 1/2 - 2 cups vegetable
Melt butter and fry onion until translucent. Add flour stirring making a smooth roux. Add milk, salt, and pepper and stir until soup begins to thicken and bubble. Add your favorite leftover vegetable and cook for 5 more additional minutes or add some fresh varieties such as:
1 pd. asparagus - simmer 7 minutes
Broccoli chopped, 1 pd. - simmer 10 minutes
8-9 carrots shredded - simmer 10 minutes
1 medium head of cauliflower chopped - simmer 12 minutes
2 cups of sliced mushrooms - simmer 10 minutes
1/4 cup butter
1 medium onion finely sliced
2 tbs. flour
1 quart of whole milk
1-2 tsp. salt (depending on taste)
1/2 tsp pepper
1 1/2 - 2 cups vegetable
Melt butter and fry onion until translucent. Add flour stirring making a smooth roux. Add milk, salt, and pepper and stir until soup begins to thicken and bubble. Add your favorite leftover vegetable and cook for 5 more additional minutes or add some fresh varieties such as:
1 pd. asparagus - simmer 7 minutes
Broccoli chopped, 1 pd. - simmer 10 minutes
8-9 carrots shredded - simmer 10 minutes
1 medium head of cauliflower chopped - simmer 12 minutes
2 cups of sliced mushrooms - simmer 10 minutes
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