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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

2 cup soup Recipe

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This recipe for 2 cup soup is from The Oyetuga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups onion (1 cup leeks, 1 cup sweet)
2 cups mushrooms
2 cups asparagus
2 cups milk
1/4 cup sour cream
2 tblsp butter
1 tsp garlic
1 tsp tarragon
Salt/pepper
2 bouillon chicken
Directions:
Directions:
Chop sweet onions, thinly slice leeks
Slice mushrooms
Cut asparagus thinly at an angle
Chop garlic finely

Heat butter in soup pan, add vegetables and garlic. Sauté lightly
Add milk and seasonings.
Simmer until vegetables are tender. Add sour cream.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Another concoction of leftovers. A skill learned from my mother to use up whatever is on hand. She learned from her mother during the depression when food was scarce. I remember my mother saving any leftover water from boiling vegetables, liquid from canned vegetables, and making a big pot of soup with it.

 

 

 

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