Instructions: In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil.

Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper.

Serves 4-6

Chef Bertha Skye signature soup. 1992 Culinary Olympic Gold Medalist - Frankfurt

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.