Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil. Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper. Serves 4-6 Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Chef Bertha Skye signature soup. 1992 Culinary Olympic Gold Medalist - Frankfurt [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
