Mushroom Veggie SoupFULLforLife
The aroma of this easily throw-together soup will stimulate your salivary glands and feed your family with a host of healthy ingredients. You can be creative and use whatever fresh vegetables are in season.
Time Saving Tip: If you don’t have time to chop fresh vegetables, add 5 cups of frozen mixed vegetables and enjoy! (My favorite is Normandy Blend fresh frozen deluxe vegetables.)
Mushroom Veggie Soup
Veggies: (Short on time, just use 5 cups of frozen mixed vegetables)
In a soup kettle, sauté the mushrooms and onions in oil until tender.
Combine the flour, salt, pepper and thyme.
Gradually stir in flour mixture and milk.
Cook and stir until mixture comes to a boil.
Stir in chicken broth, add vegetables and heat until vegetables are cooked through.
Place soup in a bowl, topping each serving with a tablespoon of parmesan cheese.