Ingredients
2 medium onions, finely chopped2 garlic cloves, minced2 tablespoons butter3 medium carrots, chopped2 celery ribs, sliced2 medium potatoes, cubed1 small zucchini, cubed2 cans (10-1/2 ounces each) condensed chicken broth, undiluted1/4 cup minced fresh parsley3/4 teaspoon dried thyme1 cup frozen peas1 cup frozen corn1/4 cup all-purpose flour3 cups milkSalt and pepper to taste
Preparation
In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn.
In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
