I found this recipe, and thought it’d be a great one to try for our weekly soup and sandwich night. It’s vegetarian, which is great for saving some money on groceries. I aim to do a meatless dinner at least twice a week. It was really easy to make and it ended up being REALLY good. It’s got the creamy, hearty taste that’s comforting in winter and also nice and filling for a main dinner meal. I was in a hurry so I just served it with bread and butter and everyone was satisfied!
Here’s your recipe:
- 3 tablespoons butter
- 2 large carrots, peeled and sliced
- 1/2 cup chopped green onions
- 6 cups chicken broth
- 1 teaspoon dried dill
- 1 bay leaf
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 pound fresh mushrooms, sliced (you can use any kind you like. I just used grocery store buttons)
- 1 cup milk (use half & half if you have it handy for a creamy, thicker taste, but I just used milk and it was great.)
- 1/4 cup all purpose flour
In your big soup pot, melt butter. Add in the carrots and green onion and cook about 5 minutes. Add in the broth and season with seasonings.
Toss in the potatoes, cover and cook about 20 minutes, until the potatoes are tender. While this is happening, put the oil and mushrooms in a heated frying pan and cook them until they’ve darkened. If you’re cutting back on oil, I almost always cook my mushrooms in just a smidgen of water instead of oil. When the mushrooms are done, add them to the soup.
Take your cup of milk and whisk the flour into it. Add this to the soup when your potatoes are tender. Add it slowly! Turn the heat up a little and bring the soup to a soft boil until it thinkens to your desired consistency. Add more salt and pepper if needed (I didn’t need it).
That’s it! Enjoy your dinner!