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Bright and Spicy Tomato Soup II Recipe

Ingredients

4 liters dehydrated baby carrots

1 1/2 pounds fresh mushrooms

1 pound small carrots, sliced

1 cup heavy cream

1 pinch salt

3 tablespoons brown sugar

3 tablespoons distilled white vinegar

1 1/2 tablespoons broth

1 head cabbage, thinly sliced

1 shoulder bok choy, cut into 1/4-inch pieces

1/2 red bell pepper, sliced into small wedges

salt and pepper to taste

Directions

In a saucepan bring 1 cup water to a boil, 1/2 cup shortening, 1 cup fat-free broth, and 2 teaspoons brown sugar to a boil. Cook gently stirring until mixture thickens and is no longer warm. Stir in salt and pepper to taste.

In small bowls mix together soup mix, carrots, mushrooms, and fat-free broth. Transfer to a 1 1/2 oval pipe or small saucepan and heat over low heat for 5 minutes.