Hot cream soup 🍲

INGREDIENTS

• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• ½ cup chopped Onions
• ½ cup chopped Celery
• 1 cup chopped Carrots
• 1 tablespoon minced Garlic
• 1 cup chopped Green Beans
• 1 cup sliced Mushrooms
• 1 cup Broccoli Florets
• 1 cup Corn Kernels
• 1 teaspoon dried Thyme
• 1 teaspoon dried Oregano
• 3 tablespoons All Purpose Flour
• 4 cups Whole Milk
• Salt and Pepper to taste

• INSTRUCTIONS

  1. Saute: Heat butter and olive oil in a dutch oven 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.
  2. Roux: 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.
  3. Simmer and thicken: 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 its too thick for you. Serve hot.

  4. INSTRUCTIONS

     1. Saute: Heat butter and olive oil in a dutch oven 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.
     2. Roux: 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.
     3. Simmer and thicken: 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 its too thick for you. Serve hot.
        
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