Luc called the soup, "his favorite" and we enjoyed it on day 2 with long noodlesWhite Sauce:
1/4 cup butter (1 cube)
2/3 cup flour (substitute wheat for a wheat free flour mix, try quinoa flour)
1 quart milk (I used whole milk)
2 1/2 quarts soup stock or water (chicken or vegetable, make your own for best flavor and freeze extra for recipes)
Saute:
1 1/2 to 2 pounds mushrooms, washed and quartered
1 large onion or 2 medium, sliced small
4 cloves garlic, minced
olive oil for cooking
Other Important Stuff:
1 pound long green beans, sliced into approx 1/2 inch pieces
2 large head of broccoli or approx equivalent in small pieces, chop into smallish florets
2 ears corn, cut kernels off ears, set aside
2 large russet potatoes, chopped into small 1/4-1/2 inch pieces
2 TBS fresh thyme, chopped
salt and pepper to taste
Begin by making the White Sauce: melt butter in large 5 quart size soup pan, slowly add flour while stirring. Add quart of milk to flour and butter mixture, whisking it while it heats up. Stir frequently until sauce has thickened then add 2 1/2 quarts of water/soup stock. Stir frequently and heat slowly to avoid burning the flour mixture on the bottom of the pan.
Once you add the water/soup stock you can add the chopped russet potatoes, green beans, thyme, salt and pepper. Cook for 30 minutes*, then add Mushroom-onion saute (see below), corn, and broccoli. Cook soup for another 30 minutes or more on a slow, slow boil.
*Meanwhile start the mushroom-onion saute on medium heat with chopped onions and olive oil. When the onions have softened add the mushrooms and garlic, stir, cover and let cook for 15 minutes, stirring occasionally. Add to soup.
mushroom-onion-garlic saute
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