Cream of Vegetable Bacon Soup

Ingredients

• 2 (16 oz) pkg frozen mixed vegetables
• salt
• 12 slices bacon
• ¾ gallon milk
• 1 c flour

Directions

1. In a saucepan, cook vegetables in enough water to cover. Add a little salt. Drain when tender.
2. In a large stock pot, cut up and brown bacon. Drain fat, reserve.
3. Wash pan or soup will turn brown.
4. Meanwhile, in a separate saucepan scald milk. Do not boil.
5. Return about ½ c bacon fat to stock pot. Add bacon and flour. Stir, slowly add hot milk and mixed vegetables.
6. When thickened add a little white pepper and butter. Note: if you don't have enough bacon fat to make a cup use oil to make up difference.