Cream Soups
A NICE FOUNDATION FOR ALL CREAM SOUPS.
I find this the most satisfactory way to make any kind of cream soups. Use the following proportions: 1 pt. sweet milk. 1 heaping tablespoon flour. 2 tablespoons butter.
Melt butter in double boiler. Add flour and blend well. Then add milk, a little at the time. Stir constantly until thick and there is no raw taste of flour.