CREAMY VEGETABLE SOUP
Makes about 1½ quarts
2 tablespoons butter
2 tablespoons olive oil
1½ cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
1 (11-ounce) can niblet corn, drained
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons all-purpose flour
1 quart chicken broth
1 cup heavy whipping cream
Garnish: chopped celery, chopped carrot, fresh parsley
1. In a medium saucepan, heat butter and olive oil over medium heat until butter is melted. Add onion, celery, carrot, and corn. Cook for 5 minutes, stirring frequently. Stir in garlic powder, salt, and pepper, until well combined. Add flour, and cook for 2 minutes, stirring constantly.
2. Gradually add chicken broth, stirring to mix well. Bring to a simmer, stirring occasionally.…
