Name: Creamed Soups From Fresh Vegetables
Ingredients: 1 1/2 c Chicken broth, water, or Parve chicken flavored stock; 1/2 c Chopped onion; Desired vegetable and seasoning; 2 tb Butter or margarine; 2 tb All purpose flour; 1/2 ts Salt; 1 ds White pepper; 1 c Milk or parve substitute

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Jewish		1	Servings

INGREDIENTS

1 1/2	c	Chicken broth, water, or Parve chicken flavored stock
1/2	c	Chopped onion
		Desired vegetable and seasoning
2	tb	Butter or margarine
2	tb	All purpose flour
1/2	ts	Salt
1	ds	White pepper
1	c	Milk or parve substitute

INSTRUCTIONS

Use this basic recipe and add the fresh vegetable and seasonings of your
choice.
In saucepan, combine broth, onion and vegetable and seasoning. Bring to
boil. Reduce heat, cover, and simmer until vegetable is tender. Place
vegetable mixture in blender or food processor. Blend until smooth. In same
saucepan, melt butter or margarine. Blend in flour, salt, and pepper. Add
milk all at once. Cook and stir until thickened and bubbly. Stir in
vegetable puree. Cook until heated thru.
Posted to JEWISH-FOOD digest V97 #025 by "Judy Sherman" <jsherman@ici.net>
on Jan 21, 1997.

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