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Cream of Fresh Vegetable Soup Recipe

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This recipe for Cream of Fresh Vegetable Soup is from The Gibson Family Cookbook Project 1, 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:  
1½ cups chicken broth
½ tsp salt
1 cup soy milk
½ cup chopped onion
2 Tbsp. Oil
2 Tbsp. Flour
Pepper
½ c red lentils (optional)
Directions:
Directions:
In saucepan, combine broth, onion, vegetables and seasonings (red lentils if using) If using lentils, bring to a boil then simmer for 20 min adding vegetables later if necessary) In another saucepan, add oil & flour and mix. Add milk all at once. Cook until thickened and bubbly. Stir in vegetable mixture; heat through.
Vegetable choices:
2 cups broccoli, ½tsp thyme, cook for 10 min.
2 cups cauliflower, ½ tsp curry powder, cook for 12 minutes
1 cup sliced mushrooms, ⅛ tsp. Nutmeg, cook for 5 min
4 medium tomatoes (peeled, quartered, & sliced),¼ tsp basil, cook 15 min.
1½ cups zucchini, cut, unpeeled, ⅛ tsp nutmeg, cook for 5 min
1 cup carrots, 1 tsp parsley & 1 tsp basil, cook for 15 min
1½ cups celery, 2 Tbsp parsley& ½ tsp basil, cook for15 min
1 cup chopped potato, ½ tsp dill, cook for 10 min.
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
From Plowing Match cook book- recipe by Alta Rogers. Red lentils add fibre.

 

 

 

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