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In a little more than 10 minutes you can
cool up this homemade soup
Ingredients
2 cups diced seeded and pared cucumbers
1 cup chopped thoroughly washed leeks
(white portion only)
1 tbsp each whipped butter and
all-purpose flour
1 cup water
1 packet instant vegetable broth and
seasoning mix
Method
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In 1-quart microwave casserole combine
cucumbers, leeks, and butter; cover with vented plastic wrap and
microwave on High (100%) for 6 minutes, until vegetables are
softened, stirring every 2 minutes through cooking.
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Sprinkle flour over vegetables and stir
to combine; microwave on High, uncovered, for 1 minutes.
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Stir in water and broth mix and
microwave on High, uncovered, for 2 minutes, until mixture thickens,
stirring once halfway through cooking.
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