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Cream of Veggie Soup
2 c Leftover veggies; broccoli, cauliflower, spinach, kale or cabbage*
1 Onion; chopped
2 tb Butter
2 tb Olive oil
4 tb Flour; heaping
2 c Hot milk
2 c Broth
x Salt and pepper
1/4 c Grated cheese; Italian, swiss, cheddar, etc.
If you do not have enough veggies, add mashed potatoes, rice or finely
chopped sauteed celery or onion. In a pot melt the butter in the oil
and saute the onion until golden. Stir in the flour. Lower the heat
and add the milk gradually whisking as you add to avoid lumps. Cook,
stirring until bubbly. Add the broth and mix well. Combine the
leftovers with 2 cups of the cream sauce and puree in blender, 2 cups
at a time. Retun to pot and cook over med heat for 3-4 min. Add salt
and pepper. Heat to just below boiling and stir in cheese until
melted. Serve hot with crusty croutons.
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