Creamy Vegetable Soup      

 

A meal with just enough zip to be decadent.

  

3 Tb margarine                                                                

1 onion, finely diced

1. potatoes, peeled and diced

¾ c chopped celery

2 c sliced carrots                                                              

2 ts salt

⅛ ts pepper                                                                      

3 c chicken broth

1. c milk

½ ts dried parsley

¼ c cold water                                                                  

¼ c cornstarch

 

 

Melt butter in large saucepan over medium heat. Add onion and cook until tender.

Add carrots and celery and cook for 10 minutes or until carrots become a little tender.

Add water or broth, potatoes, salt, and pepper.

Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.

Add milk and parsley and heat just to boiling.

In a separate bowl stir cornstarch into cold water.

When completely dissolved add to hot soup, stir and serve.