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Cream of Vegetable Soup

A home-style Cream of Vegetable Soup made with Fat Free Chicken Broth Salt and All Purpose Flour Sprinkle Of Pepper. Keep it handy for the next time you cook it.

Ingredients

• 3 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them.

2. 2

   Place broth in a saucepan and bring to a simmer over moderate heat.

3. 3

   Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs.

4. 4

   Stir the flour mixture into the simmering broth using a wire whip.

5. 5

   OR add the flour mixture to cold broth, cook and stir over moderate heat to form a sauce.

6. 6

   Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone.

7. 7

   Add the vegetables to the sauce and reheat to serving temperature.

8. 8

   Taste for seasoning and add salt and pepper. (Nutritive values are based on the use of commercial broth with no added salt.) Serve hot.

9. 9

   Low-sodium diets: Use fresh or frozen vegetables cooked without salt, low-sodium broth and salt-free margarine. Do not add salt.