Cream Of Milkweed Soup
|Milk||4 Cup (64 tbs)|
Boil milkweed in salted water 10 minutes.
Drain; repeat procedure.
Rinse in cold water and drain well.
Cut shoots into 1/2" pieces.
Melt margarine, stir in flour.
Slowly add milk.
Cook 5 minutes, stirring continuously.
Add milkweed and seasoning; heat thoroughly.