How to Cook Yummy Dave's Cream Of Parisian Soup

Dave's Cream Of Parisian Soup. How to Make Cream of Parisian Soup. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.

Looking for a healthy, hearty soup to try this winter? ProMedica HealthConnect correspondent Chrys Peterson shares a recipe for Cream of Parisian Vegetable Soup. This recipe was given to Chrys by a friend and breast cancer survivor Janet George, who taught cooking lessons in Toledo for many years. You can have Dave's Cream Of Parisian Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dave's Cream Of Parisian Soup

1. It's 8 cups of milk.
2. It's 2 cups of water.
3. You need 2 of pork sirloins (cubed).
4. It's 2 (10.8 oz) of bags frozen California blend veggies.
5. It's 1 cup of flour.
6. Prepare 1/2 cup of butter.
7. You need 4 of chicken bouillon cubes (broken into quarters).
8. Prepare To taste of turmeric.
9. Prepare To taste of Jane's Krazy Mixed Up Salt.
10. Prepare To taste of Lawry's Seasoned Pepper.
11. It's To taste of Marcum Soul Seasoning.

Timko's Cream of Parisian Vegetable Soup. Soup Recipes is a free Food & Drink app. It's easy to download and install to your mobile phone. David's Recipes - Need a soup that you can serve hot or cold?

Dave's Cream Of Parisian Soup instructions

1. Fry pork sirloin cubes, season with turmeric. Add butter toward the end so it melts. Do not drain, you won't need to, and you'll want to keep the butter..
2. Cook veggie blend (carrots, broccoli and cauliflower) in 2 cups water. Drain..
3. Combine veggies and pork in large pot. Add flour and stir..
4. Add milk, bouillon cubes and seasoning to taste, cooking until it's to your desired thickness..
5. Serve and enjoy!.

David Venable shares his Cream of Asparagus Soup recipe. For more recipes and tips from David. Show: Good Deal with Dave Lieberman. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

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