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Cream of Parsnip Soup With Ginger

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“***Freeze in individual containers if desired.***”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.
  2. Puree in blender and set aside.
  3. In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.
  4. Stir in chicken stock, cook stirring until mixture comes to boil and thickens.
  5. Add pureed parsnip mixture, gingerroot, milk and pepper.
  6. Stir to mix well.
  7. ***Freeze in individual containers if desired.***.
  8. Heat through.
  9. Serve hot or cold. (If too thick, thin with more milk or stock.).

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