Quick "Cream" Soups

Ready in 1h

Try this Quick "Cream" Soups recipe, or contribute your own.


1 cube Bouillon; or 2 carrots chopped
1/4 ts Tarragon; marjoram or savory
1 ts Onion; minced
1 ts Vinegar
1 c Mushrooms; chopped
1 Potato; cubed
; Whatever (one part potato)
Water (or stock); to cover
1/4 ts Ginger
1 pk Frozen spinach
1/8 ts Ginger
2 tb White wine
2 Stalks broccoli; peeled
1 ds Nutmeg
1 c Frozen peas
1/8 ts Pepper
1 ts Parsley
1 Sweet potato; (or 1/2 acorn)
1/4 ts Lemon juice
1/2 ts Italian herbs
1/8 ts Cinnamon
1 c Frozen corn
2 Stalks celery; chopped

Original recipe makes 4



Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste : 1/2 cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg on Feb 06, 97.

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Calories Per Serving: 185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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