Cream of any vegetable soup

This is one I tried this week and LOVED!!! It is from the BH&G website. I modified it with the salt and made a quadruple recipe to feed Dan and me twice during the week. I also used Vegetable Broth instead of chicken. Perfect for lunch with a whole wheat roll or crackers and fruit.

Cream of Any-Vegetable Soup

Source: Better Homes and Gardens

http://recipes.bhg.com

Makes 1 serving

Start to Finish: 25 minutes

Ingredients

• 1 tablespoon chopped celery
• 1 tablespoon chopped onion
• 1 tablespoon margarine or butter
• 2 teaspoons all-purpose flour
• 1/4 teaspoon instant chicken bouillon granules
• Dash salt
• Dash pepper
• 1 cup milk
• Dash Worcestershire sauce
• 1/2 cup desired cooked vegetable

Directions

1. In a heavy small saucepan cook celery and onion in margarine or butter until tender. Stir in flour, bouillon granules, salt, and pepper until blended. Add milk and Worcestershire sauce all at once. Cook and stir until thickened and bubbly, the cook and stir for 1 minute more.

2. Cool slightly; place vegetable and milk mixture in a blender container. Cover and blend about 30 seconds or until smooth. Return to saucepan and heat through. Makes 1 serving.

Creamy Nutmeg-Carrot Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked carrots, except add dash ground nutmeg before blending.

Cheesy Cauliflower Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked cauliflower, except add 1 tablespoon rated Parmesan cheese and dash garlic salt before blending. Top with chopped parsley.

Curried Broccoli Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked broccoli, except add dash curry powder before blending.

Creamy Mushroom Soup with Chives: Prepare Cream of Any-Vegetable Soup as directed above using cooked mushrooms. Top with 1 teaspoon snipped chives.

Dilled Potato Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked potato, except add 1/4 teaspoon dried dillweed before blending.

Creamy Tarragon-Spinach Soup: Prepare Cream of Any-Vegetable Soup as directed above using cooked spinach, except add 1/8 to 1/4 teaspoon dried tarragon, crushed, before blending.

Nutrition facts per serving:

Servings Per Recipe 1 serving

Calories 247

Total Fat (g) 16

Saturated Fat (g) 5

Cholesterol (mg) 18

Sodium (mg) 618

Carbohydrate (g) 17

Fiber (g) 0

Protein (g) 9

Vitamin C (DV%) 5

Calcium (DV%) 31

Iron (DV%) 3