This is how you make the most of your home garden! Tending-the-Garden Soup brings all of the bright, fresh veggies you can think of into one pot, with their natural sweetness and flavors melding together with rich butter and milk, so each sip is creamy and fragrant. The roasted flavors of the pan-softened vegetables really help to deepen the flavor experience. Tending-the-Garden Soup reminds you that all your time weeding is not a waste; it’s preparing the ingredients for this big show!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon garlic, minced
- 1 cup green beans, chopped
- 1 cup mushrooms, sliced
- 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
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Directions
Step 1 -In a skillet over medium heat, add the butter and the olive oil and let the butter melt.
Step 2 -Add the onions, the celery, and the carrots and cook until the onions start to soften but be sure not to brown them, about 2-3 minutes.
Step 3 -Add the garlic, the green beans, the mushrooms, the broccoli, and the corn and cook, while stirring, until the veggies start to soften, about 2-3 minutes.
Step 4 -Add the thyme, the oregano, and the flour to the veggie mixture and cook, while stirring, until the herbs are fragrant and the flour smell disappears, about 1 minute 30 seconds.
Step 5 -Add the milk slowly, stirring continuously, until the mixture comes to a boil.
Step 6 -Reduce the heat to a simmer.
Step 7 -Add the salt and the pepper.
Step 8 -Simmer until the soup thickens, about 6-7 minutes.
Step 9 -Serve hot.
