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Cream of Vegetable Soup

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Use the suggested frozen vegetables and mushrooms in this creamy soup, or use your family’s favorite veggies. Broccoli, cauliflower, carrots, potatoes, peas, green beans, and corn are some of the many possibilities.

Ingredients

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  • 1/4 cup chopped onion
  • 1/3 cup sliced celery
  • 1/2 cup sliced mushrooms
  • 1 clove garlic, crushed and minced
  • 2 cups frozen mixed vegetables
  • 1/4 teaspoon pepper, or to taste
  • 1 bay leaf
  • 2 cans (10 3/4 ounces each) condensed chicken broth
  • 1/2 cup water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup light cream or half-and-half
  • 1/2 cup milk
  • Optional garnishes: crumbled cooked bacon, sliced green onions, or croutons

Instructions

  1. Heat the vegetable oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, celery, and mushrooms. Cook until the onions are translucent and the vegetables are tender.
  2. Add the garlic and continue to cook for 1 minute.
  3. Add the mixed vegetables, pepper, and bay leaf along with the chicken broth and water. Bring the mixture to a boil. Cover the pan and reduce the heat to low; simmer until the vegetables are tender.
  4. Put a large metal sieve over a bowl and strain the vegetables. Reserve the broth and wipe out the saucepan.
  5. Put the vegetables in a blender or food processor with about half of the broth and process until pureed.
  6. Melt the butter in the saucepan over medium-low heat. Add the flour and cook, stirring, for about 2 minutes.
  7. Add the pureed vegetables and cream to the butter and flour mixture. Cook until the soup is hot and thickened, adding more of the reserved broth, as desired. Taste and adjust the seasonings.
  8. Garnish servings with croutons, sliced green onions, or cooked crumbled bacon.

Nutrition

Find it online: https://classic-recipes.com/cream-of-vegetable-soup/