Advertisement
Recipe: Hearty Vegetable Soups
Similar Categories: Hearty, Vegetable, Soups
Hearty Vegetable Soups
Wild Mushroom and Cabbage Soup
In a saucepan, whisk a 1.25-ounce (34g) package of cream-of-wild-
mushroom soup mix with 1 cup milk. Add 1 1/2 cups water and 2 diced
carrots. Cover and bring to a boil until carrots are almost cooked.
Add 4 cups shredded cabbage and 4 sliced green onions. Simmer for
about 5 minutes. Stir in a tablespoon of sherry before serving.
Serves 5.
Lazy Leek `n' Cabbage Soup
Place a 1.25-ounce (34g) package of leek soup mix in a large saucepan
with 5 cups water and 1/2 teaspoon dried dillweed. Bring to a boil
and stir in 1/2 head cabbage, thinly shredded. Cover and cook over
medium heat, stirring often, until as done as your like, about 10
minutes. Serves 6.
Festive Sweet Potato Soup
Microwave 2 sweet potatoes on high for 10 minutes. Peel and purée in
a food processor. Place purée, 2 (10-ounce/284mL) cans chicken broth,
1 cup water and 1 teaspoon hot pepper relish or 1/4 teaspoon Tabasco
sauce in a large saucepan. Cook over medium heat, stirring often,
until hot. Thin, if needed, with water. Serve topped with a dollop of
sour cream and more hot pepper relish. Serves 6.
Harvest Pumpkin Soup
In a saucepan, whisk a 14-ounce (398mL) can or 1 1/2 cups puréed
pumpkin with 2 cups chicken broth or bouillon, 2 tablespoons maple
syrup, 1/4 teaspoon each cinnamon, mace and salt. Cook, stirring
often, until hot. Then, stir in 1 cup light sour cream. Great with
pumpernickel croutons. Makes 4 cups.
Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff,
1995
Wild Mushroom and Cabbage Soup
In a saucepan, whisk a 1.25-ounce (34g) package of cream-of-wild-
mushroom soup mix with 1 cup milk. Add 1 1/2 cups water and 2 diced
carrots. Cover and bring to a boil until carrots are almost cooked.
Add 4 cups shredded cabbage and 4 sliced green onions. Simmer for
about 5 minutes. Stir in a tablespoon of sherry before serving.
Serves 5.
Lazy Leek `n' Cabbage Soup
Place a 1.25-ounce (34g) package of leek soup mix in a large saucepan
with 5 cups water and 1/2 teaspoon dried dillweed. Bring to a boil
and stir in 1/2 head cabbage, thinly shredded. Cover and cook over
medium heat, stirring often, until as done as your like, about 10
minutes. Serves 6.
Festive Sweet Potato Soup
Microwave 2 sweet potatoes on high for 10 minutes. Peel and purée in
a food processor. Place purée, 2 (10-ounce/284mL) cans chicken broth,
1 cup water and 1 teaspoon hot pepper relish or 1/4 teaspoon Tabasco
sauce in a large saucepan. Cook over medium heat, stirring often,
until hot. Thin, if needed, with water. Serve topped with a dollop of
sour cream and more hot pepper relish. Serves 6.
Harvest Pumpkin Soup
In a saucepan, whisk a 14-ounce (398mL) can or 1 1/2 cups puréed
pumpkin with 2 cups chicken broth or bouillon, 2 tablespoons maple
syrup, 1/4 teaspoon each cinnamon, mace and salt. Cook, stirring
often, until hot. Then, stir in 1 cup light sour cream. Great with
pumpernickel croutons. Makes 4 cups.
Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff,
1995
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Hearty, Vegetable, Soups
| Garden Fresh Gazpacho | 6 Minute Tomato Orange Soup |