Cream Soup

8 ingredients
7 steps

Ingredients

  • 1 lb. vegetables (celery, mushrooms, asparagus, broccoli, cauliflower)
  • 1 gal. water with 16 light bouillon cubes
  • 1 pt. cream
  • 3/4 c. melted butter
  • 1 c. flour
  • 1 bay leaf
  • 1 to 2 cloves garlic
  • salt and pepper to taste

Directions

  1. 1
    Blend flour and butter until smooth; put aside.
  2. 2
    Simmer all other ingredients until tender.
  3. 3
    Slowly whip in flour and butter mixture until smooth.
  4. 4
    Simmer 3 to 4 more minutes.
  5. 5
    Strain, if desired.
  6. 6
    Season and serve.
  7. 7
    Makes 1 gallon.

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