2 c. water
1 c. cut fresh or frozen green beans
3/4 c. fresh or frozen green peas
2 sm. carrots, sliced
1/4 sm. cauliflower separated into flowerets
1 med. potato, cubed
2 oz. spinach, cut up (about 2 c.)
2 c. milk
2 tbsp. flour
1/4 c. whipping cream
1 1/2 tsp. salt
1/8 tsp. pepper
Snipped dill weed or parsley

Heat water, beans, peas, cauliflower, carrots and potato to boiling in 3 quart saucepan; reduce heat. Cover and simmer until vegetables are crisp-tender, 10-15 minutes.

Add spinach, cook uncovered about 1 minute. Mix 1/4 of the milk and the flour; gradually stir into vegetable mixture. Boil and stir 1 minute. Stir in remaining milk, the cream, salt and pepper. Heat just until hot (do not boil). Garnish each serving with dill weed. 10 servings of 3/4 cup each.