Creamy Vegetable Soup

By The Stay At Home Chef

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 cup diced onion (white or yellow)
1/2 cup sliced celery
1 cup chopped carrot
1 tablespoon minced garlic
1 cup chopped green beans
1 cup sliced mushrooms
1 cup frozen broccoli florets
1 cup frozen corn kernels (or canned)
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all purpose flour
4 cups whole milk
2 cups vegetable broth
salt and pepper to taste

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Heat 2 tablespoons butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1/2 cup diced onion, 1/2 cup sliced celery, and 1 cup chopped carrot. Cook for 3â€"4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 1 cup chopped green beans, 1 cup sliced mushrooms, 1 cup frozen broccoli florets, and 1 cup frozen corn kernels. Cook for 2â€"3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all purpose flour, stirring constantly for 1â€"2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Season with salt and pepper, and let simmer for 6â€"7 minutes, stirring occasionally, until the soup thickens.