Cream of Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/4 cup oil | |
| ¼ cup flour | |
| 1 onion | Peeled, washed, and chopped |
| 4 cups chopped mixed vegetables | (corn, peas, broccoli, green beans etc.) |
| 2 medium carrot | Washed, peeled, and sliced |
| 2 celery stalks | Washed and chopped |
| 2 medium potatoes | Washed, peeled, and diced |
| 2 tablespoons parsley flakes | |
| 5 cups low sodium chicken broth | |
| 1 cup low fat evaporated milk | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time. Add flour and stir. Add the potatoes, mixed, and parsley and stir until coated. | |
| 2 | Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes. | |
| 3 | Stir in evaporated milk, add salt and pepper. Reheat without boiling. Serve hot. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
