Vegetable soup - country living

Yield: 6 servings

Measure Ingredient
2 tablespoons Vegetable oil
¾ pounds Small white onions, peeled
4½ cup Vegetable broth
1½ pounds Piece Hubbard squash, peeled and cubed
1½ pounds Acorn squash, peeled and cubed
2 mediums (about Ih lb) turnips, diced
½ pounds Mushrooms, sliced
½ pounds Brussels sprouts, quartered
¾ teaspoon Ground allspice
½ teaspoon Salt
¼ teaspoon Ground nutmeg
¼ teaspoon Ground mace
⅛ teaspoon Ground cloves
1 tablespoon Cornstarch dissolved in 1 T cold water

1. In 5-quart saucepot, heat oil over medium heat. Add onions and saute until browned.

2. Add remaining ingredients, except cornstarch mixture, and heat to boiling over high heat. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.

3. Stir cornstarch mixture into soup. Heat to boiling, stirring occasionally, until soup is slightly thickened.

Country Living/March/91 Scanned & fixed by Di Pahl & <gg> Submitted By MICHELLE HOWE On 07-30-95

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