Potato Soup II

Directions

1. Cook vegetable in water until soft (15 to 30 minutes) and rub thoroughly through a strainer.
2. Add more water if it boils away much.
3. There should be about 4 cup of the vegetable stock.
4. Scald onion in milk, or chop it and cook 5 minutes in the butter, being careful not to brown it.
5. Add flour to butter and stir into this mixture the hot milk, as for white sauce, method i.
6. Use freshly cooked or cold mashed potatoes, measure, and add liquid, then reheat and combine with a white sauce.
7. Combine with the stock, reheat, season, and serve.
8. 1 tablespoon chopped parsley may be added.