Aunt Millie’s Winter Soup

This has the satisfaction of a cream soup, without the milk. This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Lactose Free, Low Sugar, Soy Free.

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Votes: 13
Rating: 1.85
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Servings 4people
Submitted By Millie Bonazzoli
This has the satisfaction of a cream soup, without the milk. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Low Sugar, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 1.85
You:
Rate this recipe!
Servings 4people
Submitted By Millie Bonazzoli
This has the satisfaction of a cream soup, without the milk. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Low Sugar, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a non-stick pot, melt the butter and than add the flour and spices. Stirring constantly on medium heat, cook for 3-5 minutes. This is called a roux.
  2. Add water 1 cup at a time, stirring to prevent lumps. Add bullion cube, smashing it into the broth. Bring to a boil and than add the chives and carrots. Bring back to a boil then turn to simmer and cook at least 1/2 hour until carrots are soft (cooking for an hour is preferred). Add salt and pepper to taste.



    Makes 4 servings.
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