Vegetable Chowder
Source of Recipe
Brenda (mama.pajama) EDC2002
Recipe Introduction
This is my favorite soup recipe. It's quite versatile in that you can use any combination of vegetables that you have on hand. Try this first, then experiment! I got this recipe from the Moosewood Cookbook (Molly Katzen).
List of Ingredients
1 Tbs. butter
2 cups chopped onion
6 cloves garlic
2 tsp. salt
1/2 tsp. thyme
2 tsp. basil
1 medium potato, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 lb. mushrooms, chopped
2 cups corn (frozen, defrosted is fine)
lots of fresh black pepper
1-1/2 cups water
1 quart milk (low fat OK, whole milk is yummy!), heated
optional minced herbs (chives, marjoram, etc.)
Recipe
Melt butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Saute over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Saute another 5-8 minutes. Add mushrooms and corn, plus lots of black pepper. Saute another 8-10 minutes.
Add water, cover and simmer about 15 minutes or until everything is tender. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving, then heat gently. Serve with fresh minced herbs.
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