GOLDEN AUTUMN SOUP

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Golden Autumn Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 vegetable.

*** Explore more Golden Autumn Soup Recipes »

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