Quick Garden Vegetable Soup
My friend, Heather, shared this recipe with me last winter. It has become a family favorite. Keep in mind, it is not Game On approved, but it is definitely one to keep on file. (Enjoy it on a day off, fellow players!)
Ingredients:
4 Tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
2/3 cup flour
6 cups chicken broth (or 6 cups water + 6 bouillon cubes)
2-3 cups frozen broccoli, cauliflower, and carrot combination (California mix)
2 cups fresh or frozen shredded potatoes (hashbrowns)
1/4 teaspoon pepper
1/2 teaspoon garlic salt
3 cups milk
3 cups shredded cheese (cheddar and colby-jack work well)
Directions:
In a large soup pot, melt butter over medium heat. Stir in onion and celery, sautee until tender. Add flour, stir until incorporated. Add broth, vegetables, and potatoes, then bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until veggies are tender. Add milk and cheese, cooking and stirring until cheese melts and soup is hot. (Important: do not boil the soup once milk and cheese have been added, or they will separate and you will not have a creamy soup.)
Serve your soup topped with croutons (as pictured) or in a yummy bread bowl! I made my own croutons using Sarah's recipe, found here. This soup freezes well, and makes at least 8 generous servings.
Enjoy!
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