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Made this for dinner last night for the kids and I. Very simple to make and the Worcestershire sauce adds a nice flavor. I did make a couple small changes to the recipe though. Because some in the family are gluten intolerant, I made a slurry of cornstarch and water and added it to thicken the soup once it was boiling in place of the flour roux. Also, I added a small bit of cauliflower to the soup. I used my stick blender to blend the soup in the stock pot so I had more control over the consistency. I then topped each bowl off with a little grated cheddar before bringing them to the table. Thanks Amy, we will definitely have this soup again. Made and reviewed for Spring 2010 PAC

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Chef Buggsy Mate April 03, 2010
Simple Cream of Veggie Soup