Soups and Stews

Creamy Vegetable Soup

  • 3 cans (16 oz) Chicken broth
  • 4 Carrots, chopped
  • 2 medium Potatoes, unpeeled, chopped
  • 2 medium Onions
  • 1/2 cup Brown rice, uncooked
  • 8 cups Broccoli florets
  • 8 cups Cauliflower
  • 4 cups Skim milk
  • 1/4 teaspoon Pepper

    • In a large kettle, combine broth, carrots, potatoes, onions and rice; cover andbring to a boil. Reduce heat; simmer for 20 minutes. Add broccoli and cauliflower; simmer for 20 minutes or until the vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper; mix well. Heat through (donot boil). Yield: 16 servings or 4 1/2 quarts).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!