Zucchini Soup II

A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.

Step: 1

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

Step: 2

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Step: 3

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Step: 4

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Per Serving: 306 calories; protein 5.6g; carbohydrates 15.7g; fat 23.7g; cholesterol 14.3mg; sodium 958mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.