“This is a good soup for lunch on cool days. We serve it in large bowls with Vermont soda crackers, broiled tomato/cheddar cheese sandwiches, and applesauce cake.” –Knoll Farm Country Inn, Waitsfield, Vermont
Yield:
Serves 6-8Ingredients
1/2 pound margarine
1 medium onion, cut up
1 cup cut up fresh mushrooms
2 carrots, peeled and thinly shaved with peeler
1 teaspoon basil
1 teaspoon celery salt
1 teaspoon dill weed
1 package onion soup mix (optional)
1 cup flour
3 quarts milk (can use skim)
Any amount of leftover vegetables (corn, broccoli, peas, etc.)
1 to 2 cups diced cooked potatoes or rice
Instructions
Melt margarine in large pot. Add onion and mushrooms and braise over low heat. Add carrots, basil, celery salt, dill, and onion soup mix if desired, stirring well. Cook 2-3 minutes. Slowly stir in flour until margarine is all absorbed. Slowly add part of milk until there is enough liquid to make a cream sauce. Add rest of milk, leftover vegetables, and potatoes or rice. Simmer over low heat until thick, but do not boil.
