soup diane
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.
prep time
15 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 3 1/2 cups chicken broth
- 8 - celery ribs, sliced
- 1 - onion, chopped
- 2 - potatoes, cubed
- 4 - carrots, diced
- 16 ounces mixed vegetables, frozen
- 1/2 teaspoon pepper, freshly ground
- 2 cups corn, frozen & thawed
- 1/4 cup butter
- 1/4 cup flour
- 2 cups cheddar cheese, grated
- 2 cups milk
- 2-3 tablespoons Harvey's Bristol Creme Sherry
- 2-3 sprigs parsley, chopped
How To Make soup diane
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Step 1Put the veggies and the broth in a Dutch oven. Bring to a boil, then simmer for 15-20 minutes.
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Step 2Stir in the corn.
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Step 3Melt the butter, flour and whisk. Cook 1 minute.
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Step 4Add the milk to make a white sauce. Stir to smooth consistency.
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Step 5Add the grated cheese. Continue to whisk till smooth.
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Step 6Add to the veggies.
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Step 7Heat mixture over slow heat. Add sherry to taste.
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Step 8Heat mixture over slow heat and serve.
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Step 9Garnish with chopped parsley or more shredded cheese.
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Step 10Variation: Add chopped, cooked chicken breasts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
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