Title: Mix Vegetable Cream Soup
Categories: None
Yield: 1 servings

3 c Vegetable soup Stock
2 c (full) frozen Mixed
-Vegetables
1/2 Leek; washed and sliced
-thinly, (include the green
-as it cooks tender)
2 sl Green Bell Pepper diced; (up
-to 3)
2 Sticks of celery sliced
1 c Non-fat milk or other
-non-fat substitute
3 ts Corn starch or other
-thickening such as
-Agar-Agar; etc.
3/16 pk Very low-fat tofu; not over
-1/4 *

* 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
thick.

Variations of this I replace the mix vegetables one of the following:
Spinach; Mushrooms; Corn, etc.

Posted to fatfree digest by "Earl Brunner" on
Mar 17, 1999, converted by MM_Buster v2.0l.