I had some large scallop squash left from the garden, so I used that instead. We also don't use a lot of processed food and wheat, so I skipped the soup and flour. Here is what I did. Sauteed finely chopped onion, fresh garlic and mushrooms, then took half out. I added cubed scallop squash, carrots, and celery, and sauteed until soft. I pureed with vegetable stock we already made, then put everything back in the soup pot, included saved onions and mushrooms. I added cream instead of milk, about 1 cup, some salt and pepper. Even my two year old ate the "yum-yum-tummy" soup. I just didn't tell him it was full of veggies.
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