1) Sauté celery and onions in melted marg. 3) prepare vegetable stock
and bring to a boil. 4) Add par cooked potatoes and sautéed veggies.
Simmer until potatoes are tender. 5)
Wisk together 2 bags of cream soup mix into warm water until smooth.
Blend into larger pot with vegetables and mix well.
CCP- Hold at temp above 135'. Discard leftover soup
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