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Vegetable Cream Soup



  • 1 tablespoon Argo/Kingsford's Cornstarch
  • 2 cups milk
  • 2 tablespoons margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 chicken bouillon cube
  • 1 cup finely chopped cooked vegetables (spinach, asparagus or broccoli)


  1. In saucepan mix cornstarch and 1/2 cup of the milk until smooth.
  2. Stir in next 4 ingredients and remaining milk. Bring to boil over medium heat, stirring constantly, and boil 1 minute.
  3. Add vegetables.

Makes 3 cups.


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