Cream of Vegetable Soup
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photo by *Parsley*
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- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-5
ingredients
- 1 1⁄2 cups chicken broth
- 1⁄2 cup chopped onion
- 1 teaspoon dried parsley flakes
- 1⁄8 teaspoon dried thyme or 1/8 teaspoon dried dill weed
- 1 1⁄2 cups sliced vegetables
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 cup milk or 1 cup light cream
directions
- In a 2-quart saucepan, combine first 5 ingredients. Cover; simmer 10 to 15 minutes or until vegetables are tender.
- Place mixture in blender or food processor. Blend until smooth.
- In same 2-quart saucepan, melt butter. Add flour, salt, and pepper; stir until smooth.
- Add milk or cream.
- Cook, stirring constantly, until thickened. Stir in vegetable mixture.
- Cook until heated.
Questions & Replies
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Reviews
-
I omitted the cream/milk only because I didn't have any and just used a bit of extra butter. For vegetables, I used 10 days worth of leftover veggies I had frozen each night (so carrots, parsnips, turnip, onion, celery, bok choy, cabbage, leeks & chard). Very rich flavor (with the help of a couple of Maggi cubes). Definitely making this again
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RECIPE SUBMITTED BY
Maryland Jim
Pasadena, 60