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Mock Saxe-Coburg Soup

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2 Tbsp butter
2 cups chopped onion
4 cups chopped potatos
4 cups chicken stock
1 cup water
10 oz frozen brussel sprouts
1 cup whole milk
2 Tbsp red wine vinegar
1 tsp Old Bay seasoning
1/2 Tbsp dried thyme
2 tsp powdered mustard
2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Thaw brussel sprouts. Sautee onion in butter until translucent. Add potatos, chicken stock, water, brussel sprouts, Old Bay, thyme, mustard, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer until potatos are done.

Liquify soup using a hand-mixer or in a food processor. Add milk and vinegar. Mix well, serve.

Makes about 2 1/2 quarts.

This recipe last updated: 9 October 2008





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