Cream of Turnip and Potato Soup
3/4 cup mashed potatoes
3 cups scalded milk
1 Tbsp flour
1 Tbsp butter
1/4 cup mashed turnip
1/2 tsp salt
Paprika
Pour the scalded milk over the mashed potatoes and turnips and strain
through a fine wire sieve.
Melt the butter. Stir in the flour and cook until bubbling. Add the hot milk
mixture and cook until smooth and thickened. If the soup is too thick, a little
more hot milk may be added.
Serve very hot with rye bread croutons.