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Cream of Vegetable Soup
1 Tablespoon butter
1/4 cup diced onion
3 stalks celery, chopped
2 carrots, chopped
2 cup chopped mushrooms
1 1/3 cups frozen green peas
1 teaspoon dried dill weed
1 teaspoon salt
1 Tablespoon orange juice
1/2 cup chicken stock
1 pint milk
1/4 pint single cream
3 Tablespoons flour
1 Tablespoon chopped fresh dill
In large nonstick saucepan over high heat, combine butter buds,
onion, seasonings, orange juice, chicken stock, celery, mushrooms,
and carrots. Bring to a boil, reduce heat to medium and cook for
5 minutes or until carrots are tender, and add peas. Do not drain.
Then, combine cream, milk and flour, and pour milk mixture slowly
into soup mixture. Stirring constantly over medium heat, add salt
and bring soup to a boil for 1 minute. Serve hot. Garnish with
fresh dill.
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Cream Vegetable 02