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Golden Autumn Soup Recipe

Photo by: Taste of Home

Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers.

This recipe is:

Healthy

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12 Servings
Prep: 15 min. Cook: 30 min. + cooling

Ingredients

5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 celery ribs, sliced
2 bay leaves
3 cans (14-1/2 ounces each) chicken broth
2 cups half-and-half cream or evaporated skim milk
1 teaspoon dried tarragon
1/4 teaspoon pepper

Directions

In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through. Yield: 12 servings (3 quarts).

Golden Autumn Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p31