A gluten free cream soup that can be used in recipes in addition to being enjoyed as a meal!
Course: Soup
Servings: 8servings
Author: Liz Geeslin
Ingredients
4tbspbutter
4tbspcornstarch
212 oz bagsmirepoix blend, Cajun style, Kroger Recipe Beginningsor use 3 cups of finely chopped celery
4cupsmilkI used 2%
salt and pepperto taste
Instructions
Thaw the frozen mirepoix Cajun blend vegetables in the microwave for 5 minutes on high per bag, drain well. If using fresh celery, chop fine.
Melt butter in a medium saucepan over medium heat and add the vegetable mix or the chopped celery.
Add a little salt and pepper and saute for 5 - 7 minutes.
Measure out 1 cup of the milk into a bowl and whisk in the cornstarch.
Add the milk and cornstarch mixture into the pot, stirring while the sauce thickens.
Add the remainder of the milk, stirring and cooking over low heat until thickened.
Use an immersion blender to blend to desired consistency.
Taste for seasonings...serve or use this as a base and season according to your recipe.
Notes
I love using ingredients that save me time and deliver a great result...that's why I chose to use the mirepoix frozen vegetable mixture. I like that it has green peppers and onions in the mix AND I don't have to chop anything!Unfortunately, I believe Kroger is the only store that carries this product, as well as the regular mirepoix blend that I use in several other recipes...if you have a Kroger nearby, it's worth getting a few of them to have on hand!This soup can be enjoyed as is or thinned a bit with chicken broth or more milk. I have added a little dry sherry when using as a sauce in other recipes...let your imagination and taste buds be your guide!