Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Rainy Day Soup




Source of Recipe


Mai


List of Ingredients




2 tablespoons butter
2 tablespoons all-purpose flour
1 medium onion, chopped
2 garlic cloves, chopped
2-1/2 to 3 cups coarsely chopped cooked vegetables, such as asparagus, broccoli, or carrots
4 cups chicken broth, or 2 cups chicken broth and
2 cups half and half
2 cups bite-sized cooked chicken breast
2 tablespoons chopped fresh herbs (your favorites)
A pinch of freshly grated nutmeg (optional)
Salt and freshly ground black pepper, to taste
Sour cream or chopped pimentos, for garnish



Recipe



In a large pot, melt the butter over medium-low heat. Add the flour and cook without browning for 2 minutes. Add the onion (and garlic) and cook until the onion softens, about 3 minutes.
Combine the onion mixture and the vegetables in a food processor or blender. (If using a blender, you may have to work in batches.) Process the vegetables, adding broth as needed to help you reach the desired consistency, from creamy smooth to chunky. If you want a very smooth soup, add the maximum amount of stock and pass the puree through a fine mesh sieve.
Return the soup to the pot and stir in any remaining broth (and the meat, if using). Stir in the herbs and optional nutmeg. Bring to a simmer over medium-low heat, stirring almost constantly. Reduce the heat to low and simmer, stirring often to avoid scorching, until very hot and lightly thickened, about 15 minutes. Season with salt and pepper.
Serve hot, topped with a dollop of sour cream, a sprinkling of pimento, or additional chopped herbs.