Week 26 -- Creamy Vegetable Soup

I was in the mood for peas and carrots, but I didn't want a tomato-based soup.  It was a little on the cooler side today and I was home sick dealing with seasonal allergies, so I was craving something hot and comforting.

This soup reminds me of the creamed tuna on toast my mom used to make when I was little, just without the tuna.  It would be very good served over toast or cooked grains. 

This took a while to simmer, but it wasn't very difficult and that gave me time to get this week's baked oatmeal in the oven. 

There's the finished soup.

And here's what it looked like before blending.

Creamy Vegetable Soup

Creamy broth:
1 red onion diced
2 large cloves of garlic diced
1 1/2 carrots diced
2 stalks celery diced
1/4 cup dried mushrooms, broken into pieces
1 can cannellini beans with liquid (or 1 1/2 cup cooked white beans)
4-6 cups water to taste
1/2 tsp each sage, thyme, parsley
1/4 tsp celery seed
pinch black pepper

1 1/2 cups frozen peas
1 1/2 cup diced carrot

1. Water saute onion and garlic until soft.  Add other broth ingredients.  Simmer about 45 minutes.
2. Blend broth.
3. Thaw peas.  Steam diced carrots.  Stir into broth.

Makes about 4 servings.