---------- Recipe via Meal-Master (tm) v8.03
  Categories: Soups, Vegetables
       Yield: 5 servings
       2 c  Water
       6 x  Small thin skinned potatoes*
       1 ts Salt
     1/8 ts White pepper
       2 tb Butter or margarine
       6 x  Small boiling onions **
      12 x  Young fresh baby carrots ***
     1/2 lb Young fresh green beens ****
       2 c  Fresh sshelled tiny peas
       2 c  Half and half (light cream)
       3 tb All purpose flour
   * Potatoes peeled and halved
   ** or 6 green onions (including tops), cut into 3-inch
   lengths *** 1/2 lb.
   **** cut into 1-inch lengths
   Heat water to boiling in a wide 5-quart pan; add
   potatoes.  Reduce heat; cover and simmer for 5
   minutes.  Add salt, pepper, butter, onions, carrots,
   and green beans; simmer for 8 more minutes.  Add peas
   and cook for another 2 minutes or until vegetables are
   crisp-tender. In a small bowl, stir together half and
   half and flour until smooth; stir into simmering
   vegetables.  Cook, stirring until soup slightly
   thickened (about 5 minutes)  Serving size: 1-2/3 cup
   Per serving: 9 grams protein, 34 grams carbohydrates,
   49 milligrams cholesterol, 292 calories
   May be served with open faced sandwiches of cream
   cheese on rye, decorated with sliced vegetables.