Cream of Broccoli Soup
2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound of mushrooms, diced
5 cloves of garlic, minced
2 cups of white wine
1 pint of whipping cream
1 pint of lowfat plain yogurt (or about 2 individual sized tubs)
1 T of dried basil
2 T nutmeg
1 1/2 T Worcestershire sauce
4 oz freshly grated Parmesan cheese
salt and pepper to taste
about 20 servings
Put vegetables in BIG pot and cover with wine and water.
Bring to a boil slowly and let simmer until vegetables are soft.
Puree (a hand blender is handy).
Add remaining ingredients, stirring while doing so.
Let simmer for a few minutes before eating.
Feel free to play around with the seasonings.
I cook by taste so the amounts are guestimates!