Mix vegetable cream soup

Yield: 1 servings

Measure 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 *

* 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.

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