Not really a craft, but oh-so-yummy!

Ok, as the title states, this post is not about a craft, but about some yuuummmmyyyy soup I made the other day when it was so chilly and rainy.  Here's what it looks like, then I'll post the recipe..

Here's the basic recipe, then I'll add some of the changes I have made:
2 stalks celery, thinly sliced
1 cup diced red pepper
2 cups fresh white small mushrooms, cut in half
4 tbs butter
2 tbs all-purpose flour
2 cups chicken broth
2 cups peeled/diced russet potatoes
1 medium yellow onion, chopped
2 1/2 cups whole milk
3 slices bacon, crisp and crumbled
1 cup petite frozen sweet peas
2 cups fresh or frozen corn
salt and pepper to taste


In saucepan cook celery, onion, red pepper, mushrooms in hot butter over medium heat about 5 minutes or until tender.  Stir in flour until combined.  Stir in broth, bring to boil, stirring constantly.  Add potatoes, return to boiling.  Reduce heat; simmer uncovered about 15 minutes or until potatoes are tender.  Stir in milk, bacon, peas and corn.  Heat thoroughly.  If you like thinner soup, add additional milk.  Season with salt and pepper to taste.


Now here's how I change it:
As far as veggies go, I basically use whatever I have on hand.  In addition to the ones mentioned above, I also sometimes used green bell pepper, carrots (chopped finely so they will sauté quickly), broccoli, and zucchini.  Adjust the amount of   butter you use for sauteing according to how many veggies you have.  There needs to be enough butter to mix with the flour to make a thick broth.  Once the veggies and potatoes are done, it is also very tasty to add fresh parsley and chives (or use as garnish), and this soup is very good with chicken!  I like my bacon to stay crunchy, so I also use it as a garnish (not pictured).  An interesting variation is to use creamed corn instead of fresh or frozen--it gives it a nice, thick, sweet finish.  Top with cheese and you have quite a tasty (and filling) soup!






o