Vegetable Medley Soup

This is another recipe I’ve been making for years now all thanks to my sister-in-law, Bridgette! (P.S. check out her wicked cute hair bows here.) This soup never fails to please and it’s especially delicious served in bread bowls. Bridgette is a vegetarian and she substitutes chicken bouillon cubes for vegetable ones and the soup is just as yummy!

Vegetable Medley Soup

Ingredients:

5 chicken bouillon cubes

5 C water

3 C potatoes, diced

1 C carrots, diced

½ C onions, diced

1 C celery, diced

1 bundle (stalk) broccoli, chopped

½ C butter

2/3 C flour

3 ½ C milk

Directions:

Place bouillon cubes and water in a large pot, bring to a boil. Add the potatoes, carrots, onions, and celery. Cook until the vegetables are tender.

In a separate pot make the white sauce by melting the butter with the milk. Once butter is melted and the mixture starts to bubble, whisk in the flour a little at a time to ensure you don’t get any flour lumps. Cook the mixture until it thickens.

When the vegetables are tender and the white sauce has thickened, pour the white sauce into the vegetable mixture. Mix well and add the broccoli (don’t add it in before because it’ll over-cook). Let the soup cook simmer on low for 5-10 minutes, or until the broccoli is cooked. Serve with some shredded cheese (optional). Yields 6 servings.

Note: Soup can be frozen

Source: My sister-in-law, Bridgette