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Cream of Mixed Vegetable Soup

December 7, 2010

This is the soup I make when I clean out the refrigerator and freezer as I need to go to the market A.S.A.P. and I actually love it.  Maybe I never use this “back up” frozen vegetable for this reason.  There are no fresh fruits or vegetables in the house, maybe a few onions and lemons which can only help out a few other things.  But, there is always this package of mixed frozen vegetables, WTH does that mean?  Is it an emergency vegetable when unexpected guests arrive (need another side plate) or quickly make a pot pie and in this case a wonderful cream soup.

Cream of Mixed Vegetable Soup


  • 2 T. Unsalted Butter
  • 1 Onion (chopped)
  • 1 Can Evaporated Milk (12 oz.)
  • 1 Package Frozen Mixed Vegetables (defrosted)
  • 2 C. Vegetable Broth (or 1 Can (14.5 oz. Plus water (1.5 oz.)
  • 1/4  C. Heavy Cream


  1. Melt butter in a medium saucepan over medium heat and saute the onion
  2. Stir in the flour until it is smooth; gradually stir in the evaporated milk
  3. Cook, stirring constantly until mixture comes to a boil
  4. Add the vegetables, broth and heat thoroughly
  5. Drizzle in the heavy cream for desired consistency
  6. Taste for seasoning; add salt and pepper as desired
  7. Ladle into warmed soup bowls

(Serves 4-6)

Recipe adapted from

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