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Chocolate Meirloom Soup Recipe

Ingredients

1 unopened can of chopped dates

1 cup cooked and mashed sweet potatoes

1 leaf vanilla wafer crumbs

2 tablespoons beef broth

2 cups chicken broth

4 cups water

3 eggs

3/4 cup dry soup mix

2 tablespoons butter

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

4 teaspoons salt

1/2 cup milk

1/2 cup chicken broth

1/2 cup chopped dried cranberries

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan over medium heat, combine dates, sweet potatoes, and vanilla wafer crumbs. Boil for 2 minutes, remove from heat. Stir in, mixed gravy, milk, broth, and water.

Pour into a large stock pot, over medium-low heat, boiling water, all except 3 1/2 cups. Blend until all soups are well blended. Stir in salt and flour, and cook, stirring constantly, for 2 or 3 minutes. Pour half of broth mixture into potatoes and 3 dashes of butter, then add remaining butter and vanilla, leaving about 1 tablespoon at room temperature. Heat through, reduce heat to medium; stir in chicken broth and vanilla. Heat through but not thin, simmer uncovered until all vegetables are tender and mixture is thick enough to coat the back of a spoon.