Green Onion Soup
|Chicken broth||4 Cup (64 tbs)|
|Cream of celery soup||10 3⁄4 Ounce|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
Combine first 3 ingredients in a large saucepan; cover and cook 10 minutes or until vegetables are tender.
Strain well, reserving liquid in saucepan.
Combine vegetables, cream of celery soup, and evaporated milk in container of electric blender; process until smooth.
Add to reserved liquid.
Stir in butter, salt, and pepper; cook over low heat, stirring often, until thoroughly heated.
Serve hot or cold.
Garnish with green onion strips, if desired.