Vegetable Cream Soup
Recipe No. 541 from the U.S. Army's WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 541 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Onions, chopped — 4 ounces (¼ No. 56 dipper)
- Fat, melted — 1½ pounds (¾ No. 56 dipper)
- Flour, sifted — 12 ounces (¾ No. 56 dipper)
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — as needed
- Milk, evaporated — 19 — 14½-ounce cans
Water (for milk) — 2 gallons (8 No. 56 dippers)
- Vegetables, cooked, chopped or pureed* — 2 gallons (8 No. 56 dippers)
Directions
Key ingredients
- Fry onions slowly in melted fat about 10 minutes. Add flour, salt and pepper; stir until smooth.
- Mix milk and water; heat. Add onion mixture slowly to hot milk; mix thoroughly. Heat to boiling point; reduce heat and simmer about 20 minutes or until soup is slightly thick, stirring constantly.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Onions, chopped — about 2 tsp Fat, melted — 2 oz Flour, sifted — 1 oz Salt — about 1 tsp Pepper — to taste Milk, evaporated — 1½ can(s) (14½ oz) Water (for milk) — 2½ cups Vegetables, cooked, chopped or pureed — 2½ cups
Left-over peas, carrots, cabbage or spinach may be used.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 541, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.