In a large saucepan or soup kettle, saute' onions and garlic in butter until tender. Add carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat. Cover and simmer until veggies are tender, about 20 minutes. Stir in peas and corn.
In a bowl combine flour, milk, pepper and salt if desired until smooth; gradually add to soup. Bring to a boil. Cook and stir until thickened. Yield: 2 quarts.
By Robin from Washington, IA
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