A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Red Beet Soup
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- #9037
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 cans chopped beets, drained
4 tablespoons butter
1 medium Vidalia or sweet type onion, peeled, sliced
6 cups chicken or vegetable broth (canned or from bouillon cubes)
1 orange, juice and zest
2 teaspoons ground caraway seeds
1/2 cup cream or half & half
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
garnish with creme fraiche (or sour cream)
directions
Drain canned beets and reserve.
Melt butter in a saucepan. Add sliced onions and cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice and zest, ground caraway, and cream. Bring to a boil, but do not let boil.
Cool and puree soup in blender and return to saucepan. Season with salt and black pepper. Add more stock if needed.
Serve warm. Garnish with a drizzle of creme fraiche or sour cream.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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