Gold Soup Recipe

• 2 cups scraped and thinly sliced carrot
• 1 small onion sliced
• 2 cups thinly sliced raw potato
• 2 stalks of celery
• 1 large sprig parsley
• 1-½ tablespoons vegetable butter
• 2 toasted white crackers (rolled fine)
• 5 cups cold water
• 1 cup thin cream or canned milk
• Salt to taste

1. Put carrot, onion, parsley and butter into a saucepan, add 1/2 cup water, and let cook slowly under cover until dry, stirring often to prevent scorching.
2. Add water, celery, potato, salt to taste, and let boil rapidly until the vegetables are well done and broken up.
3. Remove the parsley and mash through a colander.
4. Add the cracker crumbs and boil up.
5. Add the hot cream or cold canned milk, strain again, salt to taste and serve.

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