Monday, October 6, 2008

Harvest Soup for fall


I keep a "white sauce" mix on hand (recipe following) and brought it out to make this creamy carrot soup with a cheesy bread (in Montana we called this Bobbybread- don't know why?!) 

 My dh is not a soup fan, so on Wednesdays when he leads a Bible study far away from home, and visits congregation members who are considered "shut-in" we enjoy soup. 

 This was a new recipe for the children and I...btw, I was blessed with this set of dishes this summer from a yard sale- get this -$7!!! for the set, service for 6, with the servers and sugar and creamer too!  

We also enjoyed our favorite cookie recipe too! 

 WELCOME FALL!

White Sauce Mix
2-1/3 C. Powdered Milk
1 C. All Purpose Flour 
1 C. Butter flavored Crisco
Combine the three ingredients in a food processor, or a mixer until well combined.  Can be stored at room temperature in a covered container.

This mix is a wonderful base for White Alfredo Sauce, Macaroni and Cheese, puddings, soups and many more items. Just Add 1 cup mix to 2 cups water and heat in saucepan until thickened.  This is also a great base for any cream soups, just add in your favorite seasonings and herbs with chicken or beef bullion cubes at time of mixing and store in the same manner.  

With the above soup I added garlic, chicken bullion, salt, pepper, a pinch of nutmeg and brown sugar and a can of carrots.  Blended with a stick blender (you could use a regular blender as well) and served with cheese on top.  

3 comments:

Karen said...

Glad to see you back! Those dishes are very pretty.

I'm not a fan of cold weather but I like getting back to soup season. I'm liking the look of the cheesy bread, too. Looks like a yummy combo.

Five Little Monkeys said...

Thanks for the white sauce mix recipe! It looks handy. I like your soup-on-meeting-night plan--there are some foods that just the kids and I like, too.

Susan Buetow said...

This soup isn't low cal! lol We will try it!