1 sm. onion, diced
2 tbsp. flour
2 tbsp. butter
1 1/2 c. milk or milk & water
Salt to taste
1 c. cooked, diced or mashed vegetables

In a saucepan, over moderate heat, saute onion in butter. Blend in flour until smooth. Stir in milk slowly and cook 1 minute. Add salt and vegetables. Bring to a slow boil. Stir whole cooking to prevent a skin formation on top.

Vegetables that can be used: Asparagus, broccoli (add a generous amount of dill), celery, corn (from cob or use creamed style canned), mushrooms, potato (add a small amount of allspice) and spinach.

Garnishes: Grated cheese, minced parsley, dash of paprika or croutons browned in butter. Make nice garnishes on each serving.

Note: We enjoy this recipe tremendously and I often make a cream soup with a fish dinner for Shabbat.