Cream of Veggie Soup

Cream of Veggie Soup Ingredients

2 c Leftover veggies; broccoli,	2 c Hot milk
1 Onion; chopped	2 c Broth
2 tb Butter	x Salt and pepper
2 tb Olive oil	1/4 c Grated cheese; Italian,
4 tb Flour; heaping

Instructions for Cream of Veggie Soup

If you do not have enough veggies, add mashed potatoes, rice or finely chopped sauteed celery or onion. In a pot melt the butter in the oil and saute the onion until golden. Stir in the flour. Lower the heat and add the milk gradually whisking as you add to avoid lumps. Cook, stirring until bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of the cream sauce and puree in blender, 2 cups at a time. Retun to pot and cook over med heat for 3-4 min. Add salt and pepper. Heat to just below boiling and stir in cheese until melted. Serve hot with crusty croutons. (wrv) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Light Cream of Veggie Soup

Veggie Boats with Soured Cream

Cream Cheese Veggie Spread

Cream Cheese Veggie Spread

Creamed Veggie Plate

Ingredient Insight - look inside this recipe