|Mary Berry's Complete Cookbook|
|by Mary Berry|
This is a cook's reference and guide to creating over 800 recipes. Designed to suit those who want to make delicious, nutritious meals in a limite...
Results 31 - 40 of 196 for cream of vegetable soup
Saute the leeks ... minutes. Puree the soup in a blender ... saucepan along with cream, sherry, and ... Heat through to serve, but do not boil. Serves 4-6.
Pare vegetables and chop or ... a smooth paste with a little of the milk. Then add rest of milk and bring to a boil, stirring constantly. Add seasonings.
Add celery and ... another boil; add vegetables, garlic salt ... add canned milk, potato flakes and butter. Sprinkle top with parsley flakes. Serve hot.
Melt butter in ... the stock and cream. Cook, covered, until the vegetables are soft, about ... Return to the Dutch oven, stir in the cream and heat through.
Cook cauliflower, broccoli ... smooth. Drain most of water from cooked vegetables and add to ... white pepper; salt to taste. Makes approximately 2 quarts.
Cook all vegetables in water, salt and pepper until tender. Add soup, milk and butter.
Make white sauce and let stand over hot water. Cut 2 tablespoons onion in criss-cross fashion and thinly slice. Melt butter and cook onion for 5 ...
Saute onion and ... Bring to a boil, reduce heat and simmer 15-20 minutes. Serve garnished with parsley, or over scoop of rice. May be served hot or cold!
Do not add water. Cook vegetables, if desired, ... ingredients. Dilute if you wish but I like it thick. It should make enough to freeze, but not in my house.
Saute onion in butter to a light golden and tender. Put all the ingredients in a pot and simmer for 30 minutes. Serve with garlic bread or bread ...
top of page