gourmet babble

• 1 1/2 - 2 cups vegetable broth
• 1/2 cup Smoky Red Sauce
• 1 - 2 tbsp Roasted Tomatillo Sauce
• 1 - 2 tbsp heavy cream (amount very flexible)
• 1/8 tsp celery seed, ground
• 1/8 - 1/4 tsp lemon pepper blend (optional; I used Sunny Spain Seasoning)

Mix broth and sauces in pot; simmer covered for 10 minutes. Pour in cream slowly, while mixing, until desired creaminess is obtained; reduce heat to low and stir. Add spices and stir; cover and keep on heat for a couple of minutes. Remove from heat and keep covered for another couple of minutes. Stir and serve.

Notes: I have been trying out variations of this for a quick, warm breakfast soup over the last couple of days. Most of this recipe was done without precise measuring and is variable with the spice levels of both the red and tomatillo sauces, so I encourage you to sample while cooking and do everything to taste.