Cream Soup - cooking recipe

Ingredients

1 lb. vegetables (celery, mushrooms, asparagus, broccoli, cauliflower)
1 gal. water with 16 light bouillon cubes
1 pt. cream
3/4 c. melted butter
1 c. flour
1 bay leaf
1 to 2 cloves garlic
salt and pepper to taste

Preparation

Blend flour and butter until smooth; put aside.
Simmer all other ingredients until tender.
Slowly whip in flour and butter mixture until smooth.
Simmer 3 to 4 more minutes.
Strain, if desired.
Season and serve.
Makes 1 gallon.