Cream of Vegetable Soups - 5 Different

• 18 ounces frozen artichokes
• 1 garlic clove, halved
• 2 teaspoons lemon juice
• 12 teaspoon salt
• 18 teaspoon white pepper
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 2 cups milk
• 20 ounces frozen chopped broccoli
• 14 cup sliced green onion
• 12 teaspoon salt
• 18 teaspoon mace
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups milk
• 20 ounces frozen sliced carrots
• 14 cup chopped onion
• 2 tablespoons fresh dill or 1 12 teaspoons dill weed
• 34 teaspoon salt
• 1 cup chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 3 12 cups milk
• 20 ounces frozen cauliflower
• 13 cup chopped celery
• 12 teaspoon curry powder
• 12 teaspoon salt
• 2 cups chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 2 12 cups milk
• 20 ounces frozen chopped spinach
• 2 tablespoons chopped onions
• 12 teaspoon salt
• 14 teaspoon nutmeg
• 1 cup chicken broth
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 2 12 cups milk

1. In medium saucepan cook frozen vegetable and seasonings listed above (check individual recipes) in chicken broth as indicated on package directions.
2. Puree in blender or food processor.
3. Strain, if desired; set aside.
4. In same saucepan melt butter.
5. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.
6. Slowly blend in milk.
7. Bring just to a boil, stirring frequently with whisk.
8. Stir in pureed vegetable mixture heat through.
9. Garnish if desired.
10. Artichoke Soup: 5 cups - Garnish with croutons.
11. Chopped Broccoli Soup: 6 cups - Garnish with Dollop of sour cream.
12. Sliced Carrot Soup: 6 cups - Garnish with Sprigs of dill.
13. Cauiflower Soup: 6 cups - Garnish with chopped chives.
14. Chopped Spinach Soup: 6 cups - Garnish with grated lemon peel.

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Taken from www.food.com/recipe/cream-of-vegetable-soups-5-different-408394 (may not work)