Prep 10 mins
Cook 20 mins
This old recipe calls for either dried thyme or dried dill. We found it surprising nice with the dill!!
- 1 1⁄2 cups chicken broth
- 1⁄2 cup chopped onion
- 1 teaspoon dried parsley flakes
- 1⁄8 teaspoon dried thyme or 1⁄8 teaspoon dried dill weed
- 1 1⁄2 cups sliced vegetables
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 cup milk or 1 cup light cream
- In a 2-quart saucepan, combine first 5 ingredients. Cover; simmer 10 to 15 minutes or until vegetables are tender.
- Place mixture in blender or food processor. Blend until smooth.
- In same 2-quart saucepan, melt butter. Add flour, salt, and pepper; stir until smooth.
- Add milk or cream.
- Cook, stirring constantly, until thickened. Stir in vegetable mixture.
- Cook until heated.
Very good soup. I used homemade veggie broth and a variety of vegetables. Great way to use up those extras... I think I will add a little less milk next time. Thanks for the recipe!
This was a really great soup, and so enjoyable to eat, even in the supper. I used a chicken broth that was simulated in taste only, so I could include the milk. Everything else stayed the same, and that was also a good thing.
Yum, great soup! I used dill and used up a variety of frozen vegetables that I had left - green beans, corn, carrots, peas, and spinach. Thanks for sharing! ZWT8