Driftless Market - Local Food, Deli and ArtGluten Free Cream of Veggie Soup
Posted August 30th, 2008 by Heather
in
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Recipes | Gluten Free |
Description
This soup is great for any recipe that calls for a cream of chicken, mushroom, or veggie soup.
Ingredients
- 1 c mixed of vegetables pured in the food processor or blender
- 1⁄4 c Corn Starch
- 1 1⁄2 c Milk or Water
- 1 T Garlic Powder and Onion Powder
- 1 t Dried Parsley
- 1⁄2 t Salt and pepper
- 1 t Italian Seasoning
- 1⁄4 t Cayenne Pepper (optional)
- 1⁄4 c Cold Water
Instructions
Take any vegetables you have (best are onions, carrots, celery, broccoli, and cauliflower) and puree them in the food processor or blender. On the stove top head the Milk and vegetable puree until it starts to boil. In a small bowl combine the spices, cornstarch, and 1/4 cup cold water. Add the cornstarch mixture to the milk and stir until thickens. If the mixture does not thicken - mix 1/4 cup water with 1/4 cup cornstarch and add to the milk mixture.
Notes
*Stores great in the refrigerator for 1 week.
*Works great with adding mushrooms, onions, and celery for cream of mushroom soup
