Recipe for Mix Vegetable Cream Soup

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 cup	Vegetable soup Stock
2 cup	(full) frozen Mixed Vegetables
1/2 x	Leek, washed and sliced thinly, (include the green as it cooks tender)
2 slc	Green Bell Pepper diced, (up to 3)
2 stk	of celery sliced
1 cup	Non-fat milk or other non-fat substitute
3 tsp	Corn starch or other thickening such as Agar-Agar, etc.

Instructions:

Instructions: * 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.

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