Prepare cream soups quickly and easily from leftover vegetables by adding 1/2 cup cooked vegetables to 1 cup thin white sauce in blender.
Puree until vegetables are smooth. Heat and serve.
Broth or consomme' may be substituted for milk.
Give extra flavor to cream soups by substituting 1 cup of meat stock (or 2 bouillon cubs dissolved in 1 cup water) for one cup of milk.