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Milk Soup
From The Collectors Newsletter #457 September 2006 (09-14-2006)

Loretta requested a recipe for "Milk Soup"
Here are several response that came in.
If you have a variation of this recipe that you would like to share with our
readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Everyone makes milk soup differently and depends on what they have in
the house. The main ingredients is about 4cups to 1 1/2 qt of milk, salt
and pepper to taste, margarine or butter.

Now to add "thickness" to the soup many persons will make a mixture
of 1c flour with 1 egg and add this to the soup, but other persons will use
crumbled crackers, or leftover mashed potatoes. Many persons will add
about a cup of noodles for thickness/thickening.

Some persons will add things like tomato soup to it, and have even seen
persons add fruit that has been blended or chopped extremely finely.

You have optional items you can put in the soup too -- these usually are
things like allspice seasoning, or pumpkin pie spice, or nutmeg with
sugar, or cinnamon and sugar. Some persons want a sweet soup and
will add molasses or pancake syrup to it too. Judy Sandage Murphy

Here are a couple of exact recipes:
1 qt. milk (homogenized)
2 c. uncooked noodles
salt and pepper to taste
2 Tbsp. butter
Bring milk to boil in heavy aluminum 3 quart kettle.
Add noodles. Stir often; simmer until noodles are tender.
Add butter and seasonings (allspice or nutmeg and sugar can be sprinkled over soup at time of serving)


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