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Cream of Mushroom Soup I

Submitted by: Karena

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

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Cream Of Herb Soup

Submitted by: Corwynn Darkholme

Fresh spinach, basil and parsley are used in this chicken stock based soup which is thickened with heavy cream. Serve garnished with a sprig of parsley.

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Cream of Broccoli Soup IV

Submitted by: Emtmom

Chicken broth, non-fat milk, and pureed broccoli form the base for this roux-thickened soup with blanched broccoli florets.

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Cream of Mushroom Soup III

Submitted by: Colleen

Living In: Brookfield, Wisconsin, USA

Mushrooms and cream are combined with chicken broth and sherry in this simple, quick soup.

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Cream Of Garlic Soup

Submitted by: Holly

Cooking mellows the flavor of garlic in this chicken stock based soup pureed with cubes of cooked potato and thickened with heavy cream.

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Cream of Cauliflower Soup II

Submitted by: Vivien

Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.

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Cream of Broccoli Soup III

Submitted by: Jane Snider

Carrots, onion, celery and broccoli cooked in chicken broth are pureed with milk in this straight forward creamy vegetable soup.

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Dixie Stomp Cream of Vegetable Soup

Submitted by: Michael

This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!

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Cream of Pumpkin Soup

Submitted by: Thomas

Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree and traditional pumpkin pie spices.

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Cream of Spinach Soup

Submitted by: Joyce Marciszewski

Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables.

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