The vegetables are cooked separately then combined with the milk just before serving. I served this soup as starter for Easter dinner and then we enjoyed it as our dinner the next day.
Servings: 10
Fresh
1/2 cup (1 stick) butter
1 large onion
1 bunch (1 lb.) celery
1 lb. carrots
1 lb. white mushrooms
5 medium red potatoes
2 large stalks (1 lb.) broccoli
4 cups Chicken Stock
1-1/2 cups milk
Pantry
3 oz. all-purpose flour
2 tsp. salt, divided
Chop vegetables
Peel carrots, chop into 1-inch pieces, and set aside. Chop celery into 1-inch pieces and set aside with the carrots. Chop onion into 1/2-inch square pieces and set aside separate from the carrots and celery. Quarter mushrooms and set aside with the onion. Peel and chop the potatoes into 1/2-inch square pieces and set aside in a bowl of water to prevent browning. Cut broccoli florets into 1-inch pieces and set aside, and discard stalks or reserve for another use.
Cook carrots, celery, and potatoes
In a large stock pot, bring chicken stock to a simmer and add carrots and celery. Cover pot and cook until vegetables are soft, approximately 8 to 10 minutes. Turn off heat and set aside until ready to assemble soup. In a separate small pot, bring approximately 1 quart of water to a boil. Add 1 tsp. salt and potatoes. Simmer until potatoes are tender, approximately 8 to 10 minutes. When potatoes are done, drain and rinse with cold water, and set aside until ready to assemble soup.
Saute onions and mushrooms
While the carrots, celery, and potatoes cook, melt the butter in a separate large stock pot over medium heat. Add the onions and saute for 2 to 3 minutes. Add the mushrooms and continue to saute for an addition 4 to 5 minutes, until onions and soft. Add flour and cook for 3 minutes, stirring frequently with a whisk. Remove from heat until ready to assemble the soup.
Blanch broccoli
In a separate small pot, bring approximately 1 quart of water to a boil and add broccoli. Cook for 2 to 3 minutes, remove from heat, drain, and rinse with cold water to stop the cooking. Set aside until ready to assemble the soup.
Assemble soup
When all vegetables are cooked, transfer the stock with carrots and celery to the large pot with onions and mushrooms. Bring to a boil and reduce heat to simmer, stirring until soup is thickened slightly. Reduce heat to low, add milk and salt, and stir until incorporated. Add potatoes and broccoli, stir, and continue cooking on low until soup is warm.
Serve
Serve soup warm with Croutons is desired.
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