31 - 40 of 196 for cream of vegetable soup
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.
Add celery and ... another boil; add vegetables, garlic salt ... add canned milk, potato flakes and butter. Sprinkle top with parsley flakes. Serve hot.
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.
Cook cauliflower, broccoli ... smooth. Drain most of water from cooked vegetables and add to ... white pepper; salt to taste. Makes approximately 2 quarts.
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.
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 ...
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.
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!
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