soup diane
(1 rating)
My sister-in-law, Diane Robinson, is the one who first made this wonderful soup for our family. I can't remember what she called it, but we named it Soup Diane in her honor. So every time it's served, we have warm soup in our tummies and memories of Aunt Diane in our hearts. I like to serve it with parmesan garlic toast points on the side.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For soup diane
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3 1/2 cchicken broth
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8celery ribs, sliced
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1onion, chopped
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2potatoes, cubed
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4carrots, diced
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16 ozmixed vegetables, frozen
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1/2 tsppepper, freshly ground
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2 ccorn, frozen & thawed
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1/4 cbutter
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1/4 cflour
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2 ccheddar cheese, grated
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2 cmilk
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2-3 TbspHarvey's Bristol Creme Sherry
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2-3 sprigparsley, chopped
How To Make soup diane
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1Put the veggies and the broth in a Dutch oven. Bring to a boil, then simmer for 15-20 minutes.
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2Stir in the corn.
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3Melt the butter, flour and whisk. Cook 1 minute.
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4Add the milk to make a white sauce. Stir to smooth consistency.
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5Add the grated cheese. Continue to whisk till smooth.
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6Add to the veggies.
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7Heat mixture over slow heat. Add sherry to taste.
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8Heat mixture over slow heat and serve.
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9Garnish with chopped parsley or more shredded cheese.
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10Variation: Add chopped, cooked chicken breasts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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