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Lightly Creamed Vegetable Soup Recipe

Lightly Creamed Vegetable Soup Recipe

6 servings



1 cup each: sliced onion, carrots, yellow summer squash

2/3 cup each: chopped green and red bell pepper, celery

1 clove garlic, minced

1 1/2 tablespoons margarine or butter

4 cups reduced-sodium fat-free chicken broth

4 peppercorns

3 whole cloves

1 bay leaf

1/3 cup all-purpose flour

2/3 cup water

Salt and pepper, to taste

1/2 cup fat-free milk

Ground nutmeg, as garnish


Saute vegetables in margarine in large saucepan until onion is tender, 8 to 10 minutes. Add broth and herbs, tied in a cheesecloth bag, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes, discard herb bag. Heat soup to boiling, stir in combined flour and water. Boil, stirring, until thickened, about 1 minute. Season to taste with salt and pepper.


Just before serving, whip fat-free milk with an immersion blender, or process in blender at high speed 30 seconds, stir into soup. Sprinkle each bowl of soup with nutmeg.

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