Ingredients
- 2 med. onions, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. butter or margarine
- 3 med. carrots, chopped
- 2 celery ribs, sliced
- 2 med. potatoes, cubed
- 1 sm. zucchini, cubed
- 2 (10 1/2oz.) cans chicken broth
- 1/4 cup minced fresh parsley
- 3/4 tsp. dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 3 cup milk
- salt and pepper to taste
Directions
In a large saucepan or soup kettle, saute' onions and garlic in butter until tender. Add carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat. Cover and simmer until veggies are tender, about 20 minutes. Stir in peas and corn. In a bowl combine flour, milk, pepper and salt if desired until smooth; gradually add to soup. Bring to a boil. Cook and stir until thickened. Yield: 2 qts.
By Robin from Washington, IA
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