Cream of Vegetable Soup Recipe

Name: Cream of Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. butter; 1/4 cup onion, diced; 3 stalks celery, chopped; 2 carrots, chopped; 2 cups mushrooms, chopped; 1-1/3 cup frozen green peas; 1 tsp. dried dill weed; 1 tsp. salt; 1 tbsp. orange juice; 1/2 cup chicken stock; 1 pint milk; 1/4 pint single cream; 3 tbsp. flour; 1 tbsp. chopped fresh dill

Servings: persons

1 tbsp. butter
1/4 cup onion, diced
3 stalks celery, chopped
2 carrots, chopped
2 cups mushrooms, chopped
1-1/3 cup frozen green peas
1 tsp. dried dill weed
1 tsp. salt
1 tbsp. orange juice
1/2 cup chicken stock
1 pint milk
1/4 pint single cream
3 tbsp. flour
1 tbsp. chopped fresh dill

1
In large nonstick saucepan over high heat, combine butter buds, onion, seasonings, orange juice, chicken stock, celery, mushrooms, and carrots.
2
Bring to a boil, reduce heat to medium and cook for 5 minutes or until carrots are tender, and add peas.
3
Do not drain.
4
Combine cream, milk and flour, and pour milk mixture slowly into soup mixture.
5
Stirring constantly over medium heat, add salt and bring soup to a boil for 1 minute.
6
Serve hot.
7
Garnish with fresh dill.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp. butter, 1/4 cup onion, diced, 3 stalks celery, chopped, 2 carrots, chopped, and more.

Yes, Cream of Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Vegetable Soup

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