2 tablespoons Butter

1 tablespoon Olive Oil

1/2 cup Onion (chopped)

1/2 cup Celery (chopped)

1 cup Carrots (chopped)

1 tablespoon Garlic (minced)

1 cup Green Beans (chopped)

1 cup Mushrooms (sliced)

1 cup Broccoli (florets)

1 cup Corn Kernels

1 teaspoon Thyme (dried)

1 teaspoon Oregano (dried)

3 tablespoons All Purpose Flour

4 cups Whole Milk

Salt and Pepper to taste


  1. Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
  2. Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
  3. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
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