Comforting Quick Cream Soups (Vegan) Recipe

Title: Comforting Quick Cream Soups (Vegan)
  Categories: Soups, Untested
       Yield: 1 servings
  
 MMMMM-------------------------START WITH------------------------------
       1    Cubed potato
            Water, or stock
 
 MMMMM-----------------BRING TO A BOIL AND SIMMER----------------------
 
 MMMMM------------------ADD ONE OF THE FOLLOWING-----------------------
 
 MMMMM------------------------COMBINATIONS-----------------------------
       2    Peeled stalks of broccoli
            -or 1c florets, chopped
            Dried onion
            Veg bouillon
 
 MMMMM-----------------------------OR----------------------------------
       2    Carrots, chopped
     1/4 ts Curry powder
 
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       1 c  Mushrooms
       1 tb Wine (1-3T)
 
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       2    Stalks celery, chopped
     1/4 ts Tarragon, marjoram, or
            -savory
 
 MMMMM-----------------------------OR----------------------------------
       1 pk Frozen spinach or kale
            Grated nutmeg
     1/4 ts Lemon juice
 
 MMMMM-----------------------------OR----------------------------------
       1 c  Frozen corn
       1 ts Fresh parsely
 
 MMMMM-----------------------------OR----------------------------------
       1 c  Frozen peas
     1/8 ts Each of ginger and pepper
       1 ts Vinegar (1-3t)
 
 MMMMM-----------------------------OR----------------------------------
       1    Sweet potato or half an
            -acorn squash, peeled and
            -chopped
     1/2 ts Italian herb mixture
  
   Simmer the soup until the veggies are tender.  Puree in blender or
   food processor until smooth.  Add salt/pepper to taste.
   
   Sally's notes:  Instead of stock of bouillon cubes, you can take out
   1/2c soup after pureeing and dissolve a T of miso in it, then return
   it to the pot and mix. Almost all the combos are good with the
   addition of 1/2 an onion and a clove or two of garlic sauteed in
   sherry. Other possible additions (not combined of course) include: 1T
   tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or
   dried tomatoes, a few tablespoons of sauerkraut, a T of capers or
   chopped pickle added before serving, toasted pumpkin/squash seeds or
   wheat germ sprinkled on top.
   
   Taken from Veggie Life recipe archive on WWW Submitted by Sally
   Martiny (MARTINY.SALLY-at-epamail.epa.gov) Posted by Lisa Greenwood
  
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