Vegetable Cream Soup

Yield: Feeds 2 people
  • 2 Tbsp. butter
  • 1/2 c. chopped onion
  • VEGETABLE: 1 c. sliced celery
  • 1/2 tsp. crushed HERB: dill
  • 1 can condensed SOUP: cream of mushroom
  • 1/2 c. cream
  • 3/4 c. milk
  • GARNISH: Parmesan cheese
  1. Heat butter in 2-qt. saucepan. Cook onion, VEGETABLE and HERB until veggies are tender, stirring occasionally. Stir in SOUP, cream and milk. Heat through and serve with GARNISH.
  • dinner
Last updated 2016-12-25
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