Cream Of Corn Soup
|Cream style corn||34 Ounce (2 17 Ounce Cans)|
|Onion||1 Large, grated|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
Force the corn through a sieve and set aside.
Combine milk, onion, celery, carrot, and parsley in top of a double boiler.
Scald over simmering water.
Heat butter in a heavy 2-quart saucepan over low heat; blend in flour and remaining ingredients.
Stirring constantly, heat until mixture bubbles.
Strain the scalded milk mixture and add it gradually to butter-flour mixture, stirring constantly; cook and stir until mixture is thickened.