Ingredients
| 1 tbsp. | butter | | 1/4 cup | onion, diced | | 3 stalks | celery, chopped | | 2 | carrots, chopped | | 2 cups | mushrooms, chopped | | 1-1/3 cup | frozen green peas | | 1 tsp. | dried dill weed | | 1 tsp. | salt | | 1 tbsp. | orange juice | | 1/2 cup | chicken stock | | 1 pint | milk | | 1/4 pint | single cream | | 3 tbsp. | flour | | 1 tbsp. | chopped fresh dill |
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Instructions
In large nonstick saucepan over high heat, combine butter buds, onion, seasonings, orange juice, chicken stock, celery, mushrooms, and carrots. Bring to a boil, reduce heat to medium and cook for 5 minutes or until carrots are tender, and add peas. Do not drain.
Combine cream, milk and flour, and pour milk mixture slowly into soup mixture. Stirring constantly over medium heat, add salt and bring soup to a boil for 1 minute. Serve hot.
Garnish with fresh dill.
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