creamed brussel sprout soup

How To Make creamed brussel sprout soup

• 
  Step 1
  In a pan heat water & bouillon until dissolved. Bring to a boil. Chop 2 regular size potatoes into bite size squares. Add Brussels Sprouts and simmer until done on medium heat.
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  Step 2
  Mix/Make the 3/4 cup mixture of dried milk according to directions above. Add 2 tablespoons of flour to the milk mixture in a jar. Shake, if it is to thick add a tablespoon or more of extra water and shake again. Then add the cold Milk Mixture to the simmering Potato & Brussels Sprouts cook for 1 min. You must do it this way or it will get lumpy if you add the flour directly to the hot broth. It has to be mixed cold first then added to the broth. Simmer for 2 minutes and check for thickness. Add more flour if you want it thicker like I explained. Add ground pepper and remove from heat.
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  Step 3
  Serve with French Bread. Enjoy! Tip: The Key to this Soup being good is the Bouillon. If you find it tasting bland you need to add more Bouillon it changes the entire recipe. You can use fresh Brussels and Milk or Cream, however, it's just as good this way and faster and you can make it anytime you want.
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