Cream of Any-Vegetable Soup

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Published on Midwest Living (http://www.midwestliving.com)

Cream of Any-Vegetable Soup

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Makes: 2 servings
Start to Finish 25 mins

Ingredients

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons margarine or butter
4 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon granules
Dash salt
Dash pepper
2 cups milk
Dash Worcestershire sauce
1 cup cooked vegetable (such as carrot, cauliflower, broccoli or potato)

Directions

In a heavy small saucepan cook celery and onion in margarine or butter until tender. Stir in flour, bouillon granules, salt, and pepper until blended. Add milk and Worcestershire sauce all at once. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
Cool slightly. Add vegetables and blend with an immersion blender, or carefully place vegetable and milk mixture in a blender container; cover and blend about 30 seconds or until smooth. Return to saucepan and heat through.

Variation

Carrot-Ginger Soup Prepare Cream of Any-Vegetable Soup as directed above using cooked carrots, except add dash ground ginger before blending. If you like, garnish with chopped peanuts or sliced green onion. Carrot also pairs nicely with nutmeg.

Variation

Curry Cauliflower Soup Prepare Cream of Any-Vegetable Soup as directed above using cooked cauliflower, except add 1/2 teaspoon curry powder before blending. If you like, garnish with sliced green onion or chopped cilantro. Curry flavor also pairs well with potato, parsnip or butternut squash.

Variation

Broccoli-Cheese Soup Prepare Cream of Any-Vegetable Soup as directed above using cooked broccoli, except add 2 tablespoons grated cheddar and dash of garlic salt before blending. If you like, garnish with additional cheese. Potato and cauliflower both work well with cheese, too.

Variation

Creamy Mushroom Soup with Chives: Prepare Cream of Any-Vegetable Soup as directed above using cooked mushrooms. Top with 1 teaspoon snipped chives.

Variation

Dilled Potato Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked potato, except add 1/4 teaspoon dried dillweed before blending.

Variation

Creamy Tarragon-Spinach Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked spinach, except add 1/8 to 1/4 teaspoon dried tarragon, crushed, before blending.

Nutrition Facts

(Cream of Any-Vegetable Soup)

Servings Per Recipe 2, vit. C (mg) 3, iron (mg) 1, sat. fat (g) 5, chol. (mg) 18, Fat, total (g) 16, calcium (mg) 313, vit. A (IU) 972, cal. (kcal) 247, carb. (g) 17, pro. (g) 9, Mark as Free Exchange () 0, sodium (mg) 618

Source URL (retrieved on May 20, 2013): http://www.midwestliving.com/recipe/cream-of-any-vegetable-soup/

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