Recipe - Herbed Vegetable Soup (Tabasco)

2 tablespoon Margarine or butter
1 lg Onion; chopped
One fourth teaspoon Thyme
One fourth teaspoon Ground mace; divided
1 pound Turnips; peeled and cut into
2inch chunks
1 pound New potatoes; peeled and cut
into 2inch chunks
6 cup Pumpkin cubes; peeled OR
3lbs winter squash, *see
note
4 cup Chicken broth
One half teaspoon TABASCO pepper sauce

In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of
mace; cook over mediumhigh heat, stirring often, until onions are
translucent, about 5 minutes.

Add turnips, potatoes and squash; cook over medium heat, stirring
occasionally, until vegetables begin to soften, about 30 minutes. Add broth
and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat,
cover and simmer until vegetables are very tender, about 30 minutes.

Process mixture, a portion at a time, in food processor or blender until
smooth. Return to pan and heat until steaming.

Sprinkle individual servings with remaining mace.

Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

WINTER SQUASH: butternut, Hubbard, pumpkin or acorn.

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998