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

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 1 minute. Mix 1/4 cup of the milk and 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 (3/4 cup each).