Cream of Vegetable Soup Recipe

In a large saucepan over medium high heat combine the carrots onions potato soups asparagus broth bouillon cubes bay leaf thyme ground black pepper and margarine. Stir all together bring to a boil reduce heat to medium low and let simmer until all vegetables are tender.

Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth so puree until there is no sign of visible vegetable pieces.)

Next combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.