Our Favorite Soup & Sandwich Recipes
just 99¢ now thru 10/27/19
Perfect for this time of year, the digital eBook version of this mini cookbook is on sale this week!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook!
Cream of Vegetable Soup
Nothing warms up a chilly day like this made-from-scratch soup!
3/4 c. butter
3/4 c. onion, diced
1-1/2 c. potatoes, peeled and diced
3/4 c. tomato, diced
3/4 c. carrot, peeled and diced
3/4 c. green beans, diced
3/4 c. broccoli, coarsely chopped
3/4 c. leek, minced
3/4 c. zucchini, minced
1 clove garlic, minced
1-1/2 t. sugar, or to taste
salt and pepper to taste
6 c. chicken broth
1/2 c. whipping cream
Garnish: chopped fresh parsley
Melt butter in a large soup pot over medium heat. Add onion and sauté until tender, 5 to 10 minutes. Reduce heat to medium-low; add remaining ingredients except cream and garnish. Cover and cook until vegetables are tender, about 20 to 25 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 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. Garnish with parsley. Serves 8.
Get a printable version of the recipe here.
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