"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamy Vegetable Soup Recipe

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This recipe for Creamy Vegetable Soup, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Tew
Added: Wednesday, August 30, 2006


1 lg. cauliflower
2 c. grated carrots
broccoli as desired
2-3 c. diced potatoes
2 c. chopped onions
4 c. chicken broth
2 chicken bouillon cubes
1 tsp. basil
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 cube real butter
3/4 c. flour
1 qt. milk
8 oz. cream cheese, cut into chunks and softened to
room temperature

Cut vegetables. Put them in large pan and cover with
broth. Add boullion and spices. Cook until tender.
While cooking, melt butter in a separate pan. Add flour
to butter and stir into a smooth paste. Slowly add milk
and cook, stirring constantly until thick. Add cream
cheese (cut into chunks). Stir until cheese melts, then
stir entire sauce mixture into cooked vegetables and
broth. Serve in bread bowls, if desired.

Personal Notes:
Personal Notes:
This recipe makes tons!!! Half it for a small family. Doesn't freeze well with cream cheese.




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