Mom’s Musings

1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 Tablespoons butter
3 Tablespoons flour
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup frozen peas
1 17-oz. can cream corn
1 12-oz. can evaporated milk
(Optional: canned salmon or canned chicken)

• Cook the potatoes and carrots in the chicken broth, salt, pepper, and thyme for about 20 minutes.
• Add the peas and cook 5 minutes longer.
• In a skillet, melt the butter and saute the garlic, onion, celery and green pepper. When the veggies are tender, scoop them into the soup. To the remaining butter, stir in the flour, and gradually add the canned milk to make a white sauce.
• Turn off the heat under the soup. Add the white sauce, the cream corn, and the canned meat (if used).

Serves 4 to 6.

(This recipe is from volume 4 of My Favorite Recipe Cookbook, put out by the Lynden Tribune.)

This entry was posted on Tuesday, May 6th, 2008 at 2:31 pm and is filed under Homemaking, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.