Cream of Vegetable Soups

Ingredients

• 1 pkg 10 oz frozen vegetables, your choice
• ¼ cup hot water
• 2 beef bouillon cubes
• 1½ cup milk
• ½ small onion
• ½ tsp salt
• ¼ tsp pepper
• a dash nutmeg

Method

1. Partially thaw the vegetables. Put the water and bouillon cubes in a blender container and process until blended.
2. Add the remaining ingredients; cover and process on high until smooth. Bring just to a boil. Garnish with lemon slices, slivered almonds, parsley or chives.

Notes

Rosauers recipe card SP-40 ("combine light soups with hearty meals"). Serves 4-6. Special diet: use any leftover vegetable in place of frozen vegetables. Pureed vegetables will thicken the soup without added flour or cornstarch. Soup may be as thin or thick, as rich or plain as you wish.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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