BHG Garden Gold Soup

[Guest guest]

puree of carrot, potato, onion, celery

easy to make vegan

 

 

* Exported from MasterCook *

 

Garden Gold Soup (Crockpot)

 

Recipe By :Better Homes and Gardens

Serving Size : 8 Preparation Time :0:15

Categories : Meatless Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots -- cut up

1 pound potatoes -- peeled and cubed

1/2 pound onion -- peeled and quartered

3 stalks leafy rib celery -- cut up

4 cups water

2 packets vegetable bouillon granules

salt -- if desired

1/4 teaspoon dried dill or marjoram

pepper

1/4 cup butter or margarine

1 cup milk

2 tablespoons all-purpose flour

 

Add 1/4 of the vegetables and 1 cup of the water to blender container. Cover and

blend till coarsely chopped. Transfer vegetables and liquid to crockery (slow)

cooker. Process the remaining vegetables in batches. Add bouillon granules,

salt, herb and pepper to the cooker. Mix well. Cover and cook on low setting for

10 to 12 hours.

 

Place 1/3 of the cooked mixture in the blender container; cover and blend till

smooth about 1 minute. Repeat with remaining soup. Return pureed vegetables to

the cooker, add the butter or margarine. Cover cooker and turn to high-heat

setting. Blend milk slowly into flour; stir in a steady thin stream into the hot

mixture. Cover and cook soup till thickened and bubbly, about 30 minutes longer.

Serve, garnished with croutons.

 

TIPS - use a chicken-style vegetable bouillon for spice and color.

 

Description:

" Puree of potato, carrot, onion "

Source:

" BH & G Crockery Cooker Cook Book 1976 "

T(Cooking):

" 10:30 "

 

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Per Serving (excluding unknown items): 155 Calories; 7g Fat (39.2% calories from

fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 362mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20042 0 0 0 0

 

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