Blanket Recipe for Fish or Meat Cream Soups

Ingredients

• 1 quart milk, or 2 cups milk and 2 cups white soup stock
• 1 cup minced, canned salmon, tuna fish, flaked, canned fish or left-over whitefish of any kind, or
• 1 cup finely minced veal or chicken
• 1/2 teaspoon onion juice
• 1/8 teaspoon pepper
• Salt to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons minced parsley

Instructions

1. Scald the milk with fish or scald stock and milk combined, with meat. Add seasonings, and in the meantime, rub together butter and flour. Add the scalded mixture gradually to this, return the whole to a double boiler, and cook until thickened, about twenty minutes. Then add parsley. A few left-over canned peas, a little minced, cooked carrot, or some finely shredded canned string beans, or diced, cooked celery may be added if on hand. If desired, the flour may be omitted, the butter being beaten into the soup, and one-half cup of cooked brown or white rice, or farina, may be combined with a little of the soup, then stirred in to thicken.