Date: Wed, 17 Mar 1999 20:26:39 -0800
From: "Earl Brunner" (firstname.lastname@example.org)
Mix Vegetable Cream Soup
3 Cup Vegetable soup Stock
2 full cups of frozen Mixed Vegetables
1/2 Leek washed and sliced thinly (include the green as it cooks
2 or 3 slices of green Bell Pepper diced
2 sticks of celery sliced
1 cup non-fat milk or other non-fat substitute
3 teaspoons of corn starch or other thickening such as Agar-Agar,
1/5 not over 1/4 package of very low-fat tofu. The kind I use only has
.5 g of fat in a 1/5 of package or 5 calories of a total of 60
calories. The tofu can be left out if desired.
I put the vegetables in a pan with the soup stock and bring to a boil.
I put the non-fat milk in a blender with the corn starch and tofu and blend.
The milk mixture is than added to the vegetables stirring regularly until
Variations of this I replace the mix vegetables one of the following:
Spinach; Mushrooms; Corn, etc.