Skip to content

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

Ingredients

  • 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

Preparation

  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 www.cooksrecipes.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: