- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter or stick margarine
- 3 medium carrots, chopped
- 2 celery ribs, sliced
- 2 medium potatoes, cubed
- 1 small zucchini, cubed
- 2 cans (10 1/2 ounces each) condensed chicken broth, undiluted
- 1/4 cup minced fresh parsley
- 3/4 teaspoon dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and pepper to taste
In a large saucepan or soup kettle, sauté onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
Stir in peas and corn.
In a bowl, combine flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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