Soup, it's what's for dinner.

Last night I made soup for dinner.  Really good soup.  I modified the recipe just a little from one I found online (eg. used rich, freshly homemade turkey broth, switched out the fat-free "milk" for real milk, and substituted carrots for chicken because I didn't have any).  Looking at the recipe I didn't think it was going to be as delicious as it was, but it was delicious, and now I've got soup on the brain. 

 Luckily, I have a wonderful sister who has been making lots of soup lately and has given me plenty of soupy suggestions for next week's meal plan...yum.

"You can't eat this soup standing up, your knees buckle."

1 medium onion, chopped

2 tbs. butter

4 c. chicken broth

1 lb. potatoes, cut into 1/2 inch cubes

3 large carrots, diced

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. flour

1 c. milk

1 c. evaporated milk

1 tsp. minced fresh parsley

In a large saucepan, saute onion in butter until tender. Stir in broth, potatoes, and carrots. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add salt and pepper. Combine flour and milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.   6 servings.