🌎 The World Cookbook

30-35 fresh asparagus spears washed, cut in 1 1/2 ” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk
16 oz. fresh mushrooms sliced
1 1/2 to 2 cups red potatoes unpeeled and diced
1 cup carrots sliced thinly
2 ribs celery diced
1 medium onion diced
3 cloves garlic minced
1 leek green top removed, diced
1 red bell pepper chopped
1 yellow bell pepper chopped
1 cup whole corn kernels fresh, frozen or canned (I used frozen)
1 cup peas frozen or fresh (I used frozen)
32 oz. ctn. chicken broth
1/2 cup unsalted butter (1 stick)
1 qt. half-and-half
1/2 tsp. rosemary
1/2 tsp. thyme
1 tsp. marjoram
1 tsp. sea salt
3/4 tsp. black pepper
2 tbsp. olive oil
1 cup all-purpose flour

Heat olive oil in Dutch oven. Add leek, onions, bell peppers and garlic and sauté over medium heat for 3-5 minutes. Add mushrooms, carrots, asparagus, red potatoes and chicken broth. Continue cooking until vegetables are tender—about 10 minutes. Add peas and corn and heat through for about 3-5 minutes. Meanwhile, in a saucepan, melt butter. Whisk in flour. Slowly stir in half and half. Add seasonings. Cook just long enough to thicken sauce. Add cream sauce to veggies in Dutch oven. Heat through. Remove from heat and serve.