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Recipe Summary

Yield:
4 1/2 quarts or 12 to 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion and celery in butter in a large Dutch oven until tender. Remove from heat; blend in flour, salt, and pepper. Gradually stir in broth; bring to a boil. Add potatoes and carrots; cover and simmer 15 minutes. Add next 4 ingredients; simmer 25 to 30 minutes, stirring occasionally. Stir in parsley.

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Source

Oxmoor House Homestyle Recipes

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