Cream of Vegetable Soups - 5 Different

internetnut's Note:

I found this recipe in Ladies Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Total Time: 16 mins
• Prep Time: 15 mins
• Cook Time: 1 mins

Ingredients:

Serves: 5-6

Yield: 1.0 cups

Artichoke

• 18 ounces frozen artichokes
• 1 garlic clove, halved
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 2 cups milk

Chopped Broccoli

• 20 ounces frozen chopped broccoli
• 1/4 cup sliced green onion
• 1/2 teaspoon salt
• 1/8 teaspoon mace
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups milk

Sliced Carrot

• 20 ounces frozen sliced carrots
• 1/4 cup chopped onion
• 2 tablespoons fresh dill or 1 1/2 teaspoons dill weed
• 3/4 teaspoon salt
• 1 cup chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 3 1/2 cups milk

Cauliflower

• 20 ounces frozen cauliflower
• 1/3 cup chopped celery
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 2 1/2 cups milk

Chopped Spinach

• 20 ounces frozen chopped spinach
• 2 tablespoons chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 2 1/2 cups milk

Directions:

1. In medium saucepan cook frozen vegetable and seasonings listed above (check individual recipes) in chicken broth as indicated on package directions.
2. Puree in blender or food processor. Strain, if desired; set aside.
3. In same saucepan melt butter. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.
4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.
5. Stir in pureed vegetable mixture heat through. Garnish if desired.
6. Artichoke Soup: 5 cups - Garnish with croutons.
7. Chopped Broccoli Soup: 6 cups - Garnish with Dollop of sour cream.
8. Sliced Carrot Soup: 6 cups - Garnish with Sprigs of dill.
9. Cauiflower Soup: 6 cups - Garnish with chopped chives.
10. Chopped Spinach Soup: 6 cups - Garnish with grated lemon peel.