MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	. Creamy Broccoli Soup Ingredients: 7 cups of broccoli 2 leeks, chopped 3 cups of baby mushrooms 2 large potatoes, peeled and cubed 1 cup of heavy cream 1 stick of butter 5 cups of chicken stock 1 onion, chopped 1 clove of garlic, chopped 1/2 cup of chives salt and pepper 4 tbsp of Parmesan cheese Directions: Sautee the chives, onion, mushrooms, broccoli, leek, and garlic in the butter for 10 minutes. Add the cream and simmer for 4 minutes. Add the chicken stock and simmer for another 30 minutes. Add the soup to a food processor and puree. Serve immediately with Parmesan cheese and salt and pepper to taste. Serves: 5 persons       Potato and Turnip Soup Ingredients: 3 large turnips, chopped 1 onion, chopped 4 large potatoes, peeled and cubed 2 leeks, chopped 1 tbsp of basil 1 stick of butter 6 cups of vegetable broth 1/2 cup of white wine 1/2 cup of heavy cream salt and pepper 2 tsp of rosemary Directions: Sautee the onion, turnips, potatoes, basil, rosemary and leek in the butter for 8 minutes. Add the white wine and simmer for 5 minutes. Add the cream and vegetable broth. Simmer for 25 minutes. Add the soup to a food processor and puree. Serve immediately. Add salt and pepper to taste. Serves: 5-7 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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