Shelly's Recipe

Market Soup

Category: Soups

Makes: 8 to 10 servings

3/4 cup (1 1/2 sticks) butter
1 cup flour
2 medium white onions, diced
3 ribs celery, diced
6 small red potatoes, diced
2 cloves garlic, minced
4 cups fresh or canned chicken stock
4 cups heavy whipping cream or half-and-half cream
1 pound cooked steak, cut into thin bite-size strips (can use leftover sirloin, New York strip, or tenderloin)
1/2 pound frozen corn, thawed
4 ounces crumbled blue cheese, plus more for garnish
Salt and freshly ground pepper to taste

In a large, heavy-bottomed pot, melt butter over medium-high heat. Add flour and whisk until smooth. Cook, whisking regularly, 2 minutes. Add onions, celery, potatoes and garlic and cook 10 minutes, stirring regularly. Add stock and cream and cook 20 to 30 minutes, stirring regularly. Reduce heat to medium, and add steak, corn and blue cheese and cook an additional 10 minutes. Season with salt and pepper. Pour into bowls and garnish with additional blue cheese.