Cream of Parisian Vegetable Soup

Recipe by Traveling Lady
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READY IN: 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
  • In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
  • Add flour and blend well.
  • Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
  • Cook until thickend.
  • Add ham and salt and pepper to taste.
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