Ingredients Jump to Instructions ↓

  1. 3 Med. yellow summer squash, -sliced (3 cups) 2 Med. carrots, sliced (1 cup) 1 Med. onion, chopped (1/2 -cup) 1 cn (13 3/4-ounce) chicken broth 1/2 ts Salt 1 cn (13-ounce) (1 2/3 cups) -evaporated milk Snipped parsley

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till carrots are just tender. Turn half the mixture into blender container or food processor, cover and blend till smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and chill. Sprinkle with snipped parsley. Makes 6 servings. Microwave cooking directions: Use ingredients as listed above. In 2- quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt. Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or till vegetables are tender, stirring once. In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend till smooth. Turn into a bowl. Repeat with remaining vegetables and broth. Stir in the evaporated milk. Cover and chill. Sprinkle with parsley. Recipe from: Better Homes and Gardens, Soups and Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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