I Like To Share Recipes
Almost Home Made Almost Non-Dairy "Cream" of Vegetable Medley Soup
I bought 4 (15 oz) cans of fat free cream of mushroom condensed soup by accident, not realizing it would be light brown and a little runny. I had to get rid of three cans somehow without suffering by eating the soup as it was, and I created this soup:
6 Tablespoons of butter, melted
10 cloves of garlic, peeled and whole
1 very large onion, diced
4 large stalks of celery, diced
1 large carrot, peeled and diced very fine
1 purple turnip peeled and diced
1 bunch of thin asparagus, cut into 1/2 slices, heads retained whole
3 (15 oz) cans fat free cream of mushroom condensed soup
3 mushroom soup cans full of good quality coconut milk, such as Taste of Thai
1 heaping Tablespoon Better than Bouillon chicken bouillon paste
3 or 4 shakes of Mrs Dash Very Spicy seasoning
In the bottom of your soup or stock pot, melt the butter and add garlic, onion, celery, carrots, and turnip.
Saute on low heat for about 20 minutes, stirring occasionally, then add asparagus and saute 10 minutes more.
Add the soup and the milk, stir well, and add the bouillon paste. Add the 3-4 shakes of Mrs Dash, and simmer until boiling, for about 10 minutes.
This makes a delightful and creamy vegetable soup...about 6-8 servings.
I bought 4 (15 oz) cans of fat free cream of mushroom condensed soup by accident, not realizing it would be light brown and a little runny. I had to get rid of three cans somehow without suffering by eating the soup as it was, and I created this soup:
6 Tablespoons of butter, melted
10 cloves of garlic, peeled and whole
1 very large onion, diced
4 large stalks of celery, diced
1 large carrot, peeled and diced very fine
1 purple turnip peeled and diced
1 bunch of thin asparagus, cut into 1/2 slices, heads retained whole
3 (15 oz) cans fat free cream of mushroom condensed soup
3 mushroom soup cans full of good quality coconut milk, such as Taste of Thai
1 heaping Tablespoon Better than Bouillon chicken bouillon paste
3 or 4 shakes of Mrs Dash Very Spicy seasoning
In the bottom of your soup or stock pot, melt the butter and add garlic, onion, celery, carrots, and turnip.
Saute on low heat for about 20 minutes, stirring occasionally, then add asparagus and saute 10 minutes more.
Add the soup and the milk, stir well, and add the bouillon paste. Add the 3-4 shakes of Mrs Dash, and simmer until boiling, for about 10 minutes.
This makes a delightful and creamy vegetable soup...about 6-8 servings.
