Cover with water and cook until done. Then, take a potato masher and mash (do not drain). To this, add:
Then, take 3 tablespoons flour and water to make a thickening as for gravy and thicken the soup, very slightly. This soup can also be reheated the next day.
This recipe was submitted by Mrs. Burt Wunderlin in 1959 and published in the Nov. 18, 1959, Farm and Dairy.