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Cream of Vegetable Soup

From: Fresh from the Farm Stand

Ingredients:

  • 3/4 Cup Butter
  • 3/4 Cup Onion, Diced
  • 1 1/2 Cup Potatoes, Peeled and Diced
  • 3/4 Cup Tomato, Diced
  • 3/4 Cup Carrot, Peeled and Diced
  • 3/4 Cup Green Beans, Diced
  • 3/4 Cup Broccoli, Coarsely Chopped


  • 3/4 Cup Leek, Minced
  • 3/4 Cup Zucchini, Minced
  • 1 Clove Garlic, Minced
  • 1 1/2 Teaspoon sugar
  • Salt and Pepper to Taste
  • 6 Cups Chicken Broth
  • 1/2 Cup Whipping Cream

Directions:

  • Melt butter in a large soup pot over medium heat. Add onion and saute until tender, 5-10 minutes. Reduce heat and add remaining ingredients except cream.
  • Cover and cook until vegetables are tender, about 20-25 minutes. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
  • Let cool slightly. With an immersion blender, process soup until smooth. Increase heat to medium; gradually stir in cream. Heat through without boiling.

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