Cream of Vegetable Soup

If we ever got into a situation where fast food wasn't readily available, I often wonder what many people would do to put a meal on the table. Lives can be too convenient and not prepare us for managing without our own wits and talents. That is why all my children have a working knowledge of the kitchen and can cook for themselves. It is an art, a craft, and, possibly, a survial skill! This is an easy recipe when funds are low but people are still hungry. It can be as simple or as fancy as you like it. It is a good recipe for a beginner and a great 'blank canvas' for a more experienced cook. Cream of Vegetable Soup 1 1/2 cups chicken broth 1 cup cooked peas 1/2 cup steamed carrot slices 2 stalks of celery, sliced 1 cooked potato, roughly diced 1 chicken bullion cube 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder Place all the ingredients into a blender and puree until smooth. Add the mixture to a suitably-sized cooking pot and blend in one cup of whole milk. Bring to a slow simmer, stirring constantly. Reduce to low heat, cover, and cook an additional five minutes. Taste for seasonings. Ideas . . . Add a few crunchy croutons just before serving. Sprinkle each bowl with finely minced parsley and a teaspoon or so of grated cheese, your choice. Serve over hot, brown rice. Top with a tablespoon of French fried onions (the canned variety in the canned vegetable section) Serve with garlic bread. Top with a sprinkling of finely chopped green onion.