Food
Cream of Eggplant Soup
By Yankee Magazine|Jan 18 2007|
This is very good with grilled cheese sandwiches and a green salad.
Yield
5 cups
Ingredients
4 tbsp butter
1 medium onion, minced
1/2 cup celery, minced
1 medium eggplant, peeled and diced
1 can cream of chicken soup
2 cups milk
1/4 tsp mixed herbs
1 tbsp deyhdrated parsley flakes
pinch of marjoram
1/4 tsp salt
pepper to taste
Instructions
Heat butter. Add onion, celery and eggplant. Saute until tender, about 10 minutes. Add remaining ingredients and heat. Makes 5 cups.
