WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
"CREAM OF WHATEVER" SOUP
A healthy, budget-friendly substitute for canned cream soup. Takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. It's so versatile; use as is, or add celery seed for cream of celery, a jar of mushrooms for cream of mushroom, or chicken bouillon for cream of chicken. Enjoy!
Provided by thedixongang
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, melt butter. Add minced garlic and saute 1 minute. Add flour and stir quickly, forming a paste and mixing well (making a roux). SLOWLY add milk a little at a time, while stirring constantly to avoid scalding.
- Once milk is added and mixed well, reduce heat to medium-low and add herbs. Add salt/pepper to your liking. Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally. Use as a soup base or pour into your casserole (soup will thicken a bit more as the casserole bakes).
Nutrition Facts : Calories 107.4, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 71.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 2.6
CREAM OF WHATEVER SOUP
Provided by Rob Portinga
Time 30m
Number Of Ingredients 6
Steps:
- In a 3-4 quart pot, heat the oil up over medium heat until it shimmers, add the scallion and heat until softened.
- Add stock/broth and squash, turn up the heat until it comes to a boil, then reduce heat and simmer until vegetables are very soft, about 10 minutes.
- Add milk and blend until smooth. If using beans, add them before simmering in the previous step, then blend after thoroughly heated.
- Season as desired before serving with garnish/toppings.
BEST EVER CREAMY SOUP
Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!
Provided by AMEHNEY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
- Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 43.7 g, Cholesterol 34.6 mg, Fat 12.1 g, Fiber 7.6 g, Protein 13.1 g, SaturatedFat 7.4 g, Sodium 804.3 mg, Sugar 5.2 g
"CREAM OF ..." SOUP - SUBSTITUTE
Make and share this "cream of ..." Soup - Substitute recipe from Food.com.
Provided by t_ballet
Categories Low Protein
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.
- Cream of chicken.
- If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
- Cream of celery or mushroom.
- To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.
Nutrition Facts : Calories 416.7, Fat 32.1, SaturatedFat 20.2, Cholesterol 95.2, Sodium 283.5, Carbohydrate 23.3, Fiber 0.4, Sugar 0.1, Protein 9.9
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