• 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • ½ cup Onions chopped
  • ½ cup Celery chopped
  • 1 cup Carrots chopped
  • 1 tablespoon Garlic minced
  • 1 cup Green Beans chopped
  • 1 cup Mushrooms sliced
  • 1 cup Broccoli Florets
  • 1 cup Corn Kernels
  • 1 teaspoon Thyme dried
  • 1 teaspoon Oregano dried
  • 3 tablespoons Canna Flour
  • 4 cups Whole Milk
  • Salt and Pepper to taste


  1. Heat butter and olive oil in a skillet and add onions, celery, and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli, and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
  2. Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. 
  3. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
  4. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. 
  5. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.