Cream of Vegetable Soup

Cream of Vegetable Soup

A perfect use for leftover cooked vegetables.


2 cups cooked vegetables 1 tablespoon minced onion 1 teaspoon minced, more to taste	1 cup milk 1 tablespoon flour 1 tablespoon butter or margarine, melted salt and pepper to taste

Use any vegetable or combination of vegetables. Puree vegetables in blender, food processor. Place in medium size sauce pot; add onion, and garlic Heat, but do not boil. Stir flour with a fork into a little of the milk, about 1/4 cup, until smooth. Add milk, flour and milk mixture and butter or margarine to vegetables. Stir until all ingredients are combined. Cook 5 minutes, stirring constantly until smooth and thickened. Add salt and pepper to taste.

Spoon into bowls and sprinkle with paprika, chopped chives or parsley, a little grated cheese or sour cream.

Thank you for visiting
www.thatrecipe.com

Back to Recipes
Back to Home Page