Tuesday, April 21, 2009

Creamy Vegetable Soup

1 cup carrots, diced
1 cup cauliflower, diced
2 cups potatoes, diced
2 cups milk
1/4 cup butter or margarine
1-2 cups shredded cheese (optional)
1 cup celery, diced
1 cup broccoli, diced
1/2 cup onion, diced or rehydrated dry onions
1 cup flour
salt and pepper to taste

Cover carrots, cauliflower, potatoes, celery, broccoli, and onions with water and gently boil until vegetables are tender. Mix vegetables in blender or beat with fork until smooth. Blend milk and flour. Pour into vegetable mixture and add butter. Season to taste with salt and pepper. Heat, stirring constantly until soup thickens. You may add shredded cheese for a cheese flavored soup. You may also add one can of turkey chunks or beef chunks.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

No comments: