|Now it needs the Heavy Cream.|
|Still needs the Tomatoes and Mushrooms to finish the recipe.|
|This is the final soup with the Tomatoes and Mushrooms added.|
4 - canned Roasted, Whole Hatch Green Chiles, diced. I find that the canned ones are just as good and saves me the trouble of roasting them myself.
2 Carrots, diced
1/2 C diced Onion
2 Cloves of Garlic, minced
2 TBS Olive Oil
2 TBS Butter, room temperature
1/4 C Flour
1/2 tsp Salt
2 1/2 C Vegetarian Chicken Broth
1/2 C Heavy Cream
1/2 C drained, canned Diced Tomatoes.
1/4 C Sliced Fresh Button Mushrooms
In a Cast Iron Dutch Oven or a Soup Pot on medium high heat:
Cook 3 - 5 minutes
Hatch Green Chiles
Cook 1 minute.
Butter, until melted.
Broth, a ladle at a time.
Whisk well after each addition.
Bring to a Boil for 5 minutes.
Bring back to a Boil.
Reduce heat to a simmer.
Use an immersion blender and puree the soup until creamy smooth.
Simmer for 5 minutes.
Peace in the Kitchen!