Vegetable Chowder - 1930s

1/2 cup onions, diced
3 sprigs parsley
2 Tablespoons butter
2 cups liquid off celery
1/2 to 1 cup liquid off carrots
1 cup cooked celery
1 cup carrots, cooked or canned
2 cups peas
2 teaspoons salt
1/2 teaspoon pepper
2 cups Sego milk
1 to 2 cups whole wheat bread, crumbled

Saute onions and parsley in butter until they begin to brown. Add liquid off celery and carrots and boil hard 5 minutes. Add celery, carrots, and peas, also salt and pepper and boil until vegetables are tender. Heat milk, add to vegetables just before serving. Put several tablespoons of bread crumbs in bottom of each serving dish. Cover with hot chowder and serve at once. Serves 8.

Recipe taken from: Sego Recipes, Sego Milk Products Co.