Cream Of Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 12 cups beef broth
• 2 medium russet potatoes, peeled and cut into chunks
• 2 medium onions, quartered
• 4 celery ribs, cut into thick slices plus all the inner leaves of the bunch
• 4 medium carrots, cut into chunks
• 1 (8 ounce) can tomato sauce (or 4 ripe tomatoes)
• 1 small head broccoli, cut into florets
• 2 medium zucchini, thickly sliced
• 8 ounces mushrooms, cleaned
• 2 teaspoons dried basil (or to taste)
• 1 teaspoon dried marjoram
• 3 -4 sprigs fresh dill, small stems and leaves only
• salt, to taste
• dried dill (to garnish)
• heavy cream or half-and-half

Recipe

• 1 cook potatoes, onions and celery in the broth for 15 minutes.
• 2 add carrots and cook for an additional 10-15 minutes.
• 3 add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
• 4 add dill sprigs. let soup cool for a few minutes, and then puree in food processor or blender (you may need to do this in batches). salt to taste.
• 5 return to pan (or may freeze at this point) and bring to a boil.
• 6 place 2-3 tbsp of cream in each bowl, ladle soup over. garnish with dried dill.