Mix vegetable cream soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Vegetable soup Stock |
| 2 | cups | (full) frozen Mixed Vegetables |
| ½ | Leek; washed and sliced thinly, (include the green as it cooks tender) | |
| 2 | slices | Green Bell Pepper diced; (up to 3) |
| 2 | Sticks of celery sliced | |
| 1 | cup | Non-fat milk or other non-fat substitute |
| 3 | teaspoons | Corn starch or other thickening such as Agar-Agar; etc. |
| 3/16 | pack | Very low-fat tofu; not over 1/4 * |
Directions
* The kind I use only has ½ g of fat in a ⅕ of package or 5 calories of a total of 60 calories. The tofu can be left out if desired.
I put the vegetables in a pan with the soup stock and bring to a boil. I put the non-fat milk in a blender with the corn starch and tofu and blend.
The milk mixture is than added to the vegetables stirring regularly until thick.
Variations of this I replace the mix vegetables one of the following: Spinach; Mushrooms; Corn, etc.
Posted to fatfree digest by "Earl Brunner" <ebrunner@...> on Mar 17, 1999, converted by MM_Buster v2.0l.