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.

Bon Appetit!