Categories: Soup, appetizer

Ingredients

• Your choice of vegetables.
• 2 tbsp of butter
• 1 tbsp of olive oil
• 1 pound of boneless chicken breasts, diced (optional)
• 1/2 cup of diced carrot
• 1 large rib of celery, diced
• 1/2 cup of corn
• 1/2 cup of peas
• 1/2 cup of string beans, sliced into half inch pieces
• 1 small head of broccoli, remove the stem
• 12 to 16 ounces of sliced mushrooms, a variety if you want! (I used baby portobello)
• 2-3 cloves of minced garlic
• 4 green onions, sliced (or half of a small onion)
• 2 tbsp of flour
• 2 to 4 cups of chicken broth/vegetable broth (amount depends on how thick you want your soup to be. I prefer a thicker soup)
• 1/2 tsp sea salt
• fresh ground pepper to taste
• 2/4 - 3/4 cup of heavy cream
• 1/2 tbsp of what's called the Cliff House Spice Blend (great for making a hearty soup!)
• To make the Cliff House Spice Blend: 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a re

Directions

1. Heat butter and olive oil in a large, deep saucepan.

2. Add diced chicken, carrot, celery, broccoli and onion; cook, stirring until the chicken is nearly cooked through.

3. Add the mushrooms and continue cooking until they are tender.

4. Stir in flour until blended.

5. Add chicken broth/vegetable broth and the Cliff House Seasoning.

6. Add the corn, peas, and string beans.

7. Bring to a simmer, stirring. Cover and reduce heat to low.

8. Cook for 10-15 minutes or until the veggies are tender.

9. Add salt and pepper, stir in the cream and heat through.

10. Top with a bit of fresh grated parm cheese if you’re in the mood!

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