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Knoll Farm Vegetable Chowder

by

Yield: Serves 6-8

"This is a good soup for lunch on cool days. We serve it in large bowls with Vermont soda crackers, broiled tomato/cheddar cheese sandwiches, and applesauce cake." --Knoll Farm Country Inn, Waitsfield, Vermont

Ingredients:

  • 1/2 pound margarine
  • 1 medium onion, cut up
  • 1 cup cut up fresh mushrooms
  • 2 carrots, peeled and thinly shaved with peeler
  • 1 teaspoon basil
  • 1 teaspoon celery salt
  • 1 teaspoon dill weed
  • 1 package onion soup mix (optional)
  • 1 cup flour
  • 3 quarts milk (can use skim)
  • Any amount of leftover vegetables (corn, broccoli, peas, etc.)
  • 1 to 2 cups diced cooked potatoes or rice

Instructions:

Melt margarine in large pot. Add onion and mushrooms and braise over low heat. Add carrots, basil, celery salt, dill, and onion soup mix if desired, stirring well. Cook 2-3 minutes. Slowly stir in flour until margarine is all absorbed. Slowly add part of milk until there is enough liquid to make a cream sauce. Add rest of milk, leftover vegetables, and potatoes or rice. Simmer over low heat until thick, but do not boil.
Updated Wednesday, March 26th, 2008
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