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Scottish Vegetable Soup

1 small carrot.
1 small turnip.
1 small onion.
1/2 a leek.
1 stick celery.
Salt and Pepper.
2 pints water.
1/2 pint milk.
1 oz flour.
1 oz butter.
1/2 small bay leaf.

Shred the vegetables. Melt the butter and toss the vegetables in it. Add the bay leaf and water and boil until the vegetables are tender. Mix the flour and milk together and add to the pan. Boil for a few minutes to cook the flour, stirring continuously. Take out bay leaf, season well and serve hot.

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