OK, so temperatures are back in the 80s … it’s Arkansas, so that’s to be expected. Fall is still here, and fall is soup weather. So, today I made soup – and it was delicious.
Here’s the recipe:
Saute 1/2 stick of butter with half a white onion (chopped) until brown.
Add to the pot 1 cup each of whatever vegetables you like/have on hand. (I used broccoli, carrots, potatoes, celery and corn).
Add 3 cups of water and 4 chicken bouillon cubes, 1 tsp of salt, 1/2 tsp of black pepper and 1 tsp of garlic powder.
Cover and heat until boiling.
Mix 2 cups of milk and 1/2 cup of flour in a separate bowl; stir this into your pot of soup when the veggies/water start to boil. Let it all come back to a boil and then remove it from heat.
Add 3 cups of shredded cheese and garnish with parsley or green onions.