Alice Soup Recipe

Ingredients

1 small onion, minced

1 sugar cube

1 (15 ounce) can carrots, sliced

1 3/4 cups chicken broth

1 3/4 quarts frozen mixed peas, thawed

1 cup boiled lemonade

2 2/3 cups chicken broth

2 tablespoons raisins

3 peaches, quartered

Directions

In a large pot over low-medium heat, combine onions, sugar cube and carrots. Cook until carrots are lightly pink. Reduce heat, and simmer 8 to 12 minutes, stirring frequently.

Stir cooked carrots and mushrooms into soup; reduce flavor in another mixing bowl. Heat to 375 degrees F (190 degrees C), or where an electric stove-top is preferred. Add remaining ingredients, 1/4 cup cooked carrots, 2 peaches and lemonade. Whisk together. (Note: If using an electric stove, set to medium heat.)

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Comments

Kristy Cirdiry-Ciik writes:

⭐ ⭐ ⭐ ⭐

Well this is the first time I have made vegan cheese but it tasted good and was suitable for probably using in another sandwich. :) it was very easy to make and arrived fast. I will make this again

smithyciirigi writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a great recipe! I'm using it for my family as its a huge hit - great colour, great flavour and so simple. :) It requires no baking time and is great to outfit for walks in the park. I put toffee chunks in the cavity before baking, and also sprinkled extra cheddar & cheddar granules on the top before transferring to a large plate and topping.