Cream of Vegetable Soups - 5 Different

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

• Ready In: 16 mins
• Serves: 5-6
• Yields: 1-2 cups

Ingredients

• 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.