Soup is thrifty -- and one of the things I learned from my mother's concoctions: A person doesn't need a recipe (or a license) to make it! Unlike my mother's un-recipes, most of mine are variations on things that have names. One soup I've made many times: cream of vegetable soup -- also known as 'cream of whatever is in the fridge'. In this article, I share my steps for making a creamed vegetable soup that is vegetarian, a bit healthier than traditional versions, and can easily be made vegan. (It's a non-vegetarian misnomer that vegetable soups are vegetarian; many creamed vegetable soups contain chicken broth.)
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