Recipe
Milk-Based Creamy Vegetable Soup
Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- ½ cup chopped onions
- ½ chopped celery
- 1 cup chopped carrots
- 1 garlic clove minced or 1 tsp garlic powder
- 1 cup green beans chopped
- 1 cup mushrooms sliced
- 1 cup broccoli cut
- 1 cup corn
- 1 tsp thyme & oregano
- 3 Tbsp flour
- 4 cups whole milk
- 1 tsp salt
- ½ tsp black pepper
Directions
- Heat butter and olive oil in a deep skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
- Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if it’s too thick. Serve hot.
