Category : Soups
Author : Elmer
Hits : 4350
Date : 13/06/2004
1 cup carrots, diced 8 cups water 1/2 cup celery, diced 2 cups dry noodles 1/4 cup tomatoes, chopped 2 tablespoons margarine 1 cup onion, chopped 2 tablespoons flour 1-1/2 cups potatoes, diced 1 teaspoon salt
Combine first 6 ingredients and simmer until tender. Add noodles and cook until tender. Blend margarine, flour and salt with alittle of the soup liquid until smooth. Add to soup, stirring rapidly and boil for about 3 minutes. Yield: 12 servings.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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