Broccoli Soup

INGREDIENTS:

Butter
1 small white onion, peeled and finely diced
carrots (about 1 large carrot, peeled)
3 cloves garlic, minced
Corn (frozen)
Water
1 cup milk
chopped broccoli florets (about 1 medium head of broccoli)
1 teaspoon Dijon mustard (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Green Chili
Potato (one medium size)
Any fresh herb (I used Thyme)

DIRECTIONS:


Heat butter (or olive oil) in a large stockpot over medium-high heat until melted.  Add onion, thyme, carrots, Potato, Corn and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent.  Stir in the garlic and saute for an additional 1 minute

Whisk in the water until it is evenly combined.  Stir in the milk, broccoli, mustard, salt and black pepper until combined.  Continue cooking, stirring every few minutes, until the soup reaches a simmer.  Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Blend it to a coarse consistency.

Serve with cheese if desired.

Original Recipe: http://www.gimmesomeoven.com/broccoli-cheese-soup-recipe/