Cream Vegetable Soup - cooking recipe

Ingredients

1/3 c. carrots
1/2 c. celery
1/3 c. turnips
1 1/2 c. tomatoes
1 c. potatoes
1 medium onion
dash of parsley
a smidgen of pepper
1 tsp. salt
4 Tbsp. butter
4 Tbsp. flour
2 c. milk

Preparation

Chop vegetables finely. Cook slowly for 1 hour in 1 pint of water boiling. Add butter and flour. Blend together. Add 2 cups milk; bring to a boil. Serve with cheese and crackers.