Veggie Puree

Ingredients

• 3 (10.5 ounce) cans vegetable broth
• 1 potato, peeled and cubed
• 1 carrot, peeled and sliced
• 1/2 cup frozen green peas, thawed
• 1/2 cup frozen corn kernels, thawed
• 1 turnip, peeled and cubed
• 1/4 cup shredded cabbage
• 1 (6 ounce) can sliced mushrooms, drained
• 1/2 teaspoon salt
• 1 1/2 teaspoons brown sugar

Directions

In a large saucepan over medium-high heat, bring vegetable broth to a boil.

To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.

Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.