Oyster Plant Cream Soup
|Drained oyster plant||4 Ounce (Use Cooked Or Canned)|
|Chicken bouillon||1 Cup (16 tbs)|
|Watercress leaves||1⁄2 Cup (8 tbs)|
|Dehydrated onion flakes||1 Teaspoon|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Red hot sauce||1 Dash|
In saucepan, heat oyster plant, bouillon, watercress leaves and onion flakes.
Cook for 10 minutes, then pour (without draining) into blender container, and puree.
Put back in saucepan with milk, salt, pepper and red hot sauce; heat gently but do not boil.