I have to admit that I do not like this time of year. Of course, there are glorious fall days, full of sunshine and beauty. There are days my hair is blown straight up by blustering winds. There are times when it rains for days at a time. I bolster my spirits against upcoming winter by cooking. This is the time for long, slow simmered soup, stews and chili. The smell wafts through the entire house and I feel drawn to stirring it, inhaling the scents curling upward from the stock pot.
When you don’t have time for that, though…
I love the name of this soup. In “Diet for a Small Planet”, Frances Moore Lappe gives us Cream of Anything Soup, from “Spaceship Earth Cookery” by Kevin Onderdonk.
Cream of Anything Soup
- 4 cups of Vegetables (your choice)
- 1/2 cup Butter
- 2 – 3 tbsp. Whole wheat Flour
- 1/2 gallon low fat Milk
- 2-3 tbsp. soy sauce
- 1 tsp. Basil
- 1 C cooked Rice
- Steam vegetables until tender.
- In a blender, puree 1/3 to 1/2 of the vegetables with any water left from steaming.
- Melt butter in a large pot.
- Add flour, stirring until flour begins to brown.
- Slowly add milk.
- Add pureed and steamed vegetables, soy sauce, basil and rice.
- Simmer for 20 minutes. Do Not Boil.
A lot of cream soups add a meat based broth to add flavor. You would have to cook it longer or use more flour if you want to add broth.
I use onions and garlic as some of my vegetables, throw in some of my frozen pesto, and top with grated cheese.
You can skip the rice and serve bread if you don’t like, or have time for rice to cook.
Photo by: Sifu Renka
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