My dear friend Dee Dee made this soup for me one day for lunch when we were living in Utah. It is so comforting in cool weather. I have changed the recipe a tiny bit to make it vegetarian...
Tonight we are having some friends over for dinner. We're enjoying this soup, biscuits, watermelon, and a mint brownie ice cream pie with whipped cream!
1 1/2 c. sliced green onions
1/4 c. water
5 c. cubed red potatoes with skins on
1 c. chopped carrots
1 t. salt
2 c. water
1/4 c. butter
1/4 c. flour
1/4 t. pepper
1 t. salt
4 c. milk or 2pts. cream
Saute green onions in water in a large pot. Add potatoes, carrots, salt and 2 c. water. Cook until bubbly; cover and simmer for 25 minutes. Meanwhile, melt butter, flour, pepper, and salt in a saucepan. Cook to make a paste. Gradually add milk to flour mixture; cook until bubbly and thickened. Carefully pour milk mixture into vegetable mixture. Simmer until heated through. Serve with shredded cheddar cheese.
No comments:
Post a Comment