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8 servings
Ingredients:
3 (10.5 ounce) cans vegetable broth1 potato, peeled and cubed1 carrot, peeled and sliced1/2 cup frozen green peas, thawed1/2 cup frozen corn kernels, thawed1 turnip, peeled and cubed1/4 cup shredded cabbage1 (6 ounce) can sliced mushrooms, drained1/2 teaspoon salt1 1/2 teaspoons brown sugar
Instructions:
In a large saucepan over medium-high heat, bring vegetable broth to a boil.To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
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