Ingredients:
½ yellow onion, diced
2 stalks celery, peeled and sliced
1 small carrot, peeled and diced
4 cloves garlic, minced

3 TBSP flour

1 TBSP + 3 TBSP butter, divided
5 cups vegetable broth
1/2 cup oat milk
1 TBSP nutritional yeast

1 large bay leaf

Dash poultry seasoning (optional but recommended)
Juice of 1 large lemon
1 cup orzo, cooked (can sub rice)
Chopped fresh dill, to taste
Salt, to taste
Black pepper, to test

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Sauté vegetables:

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1) Heat 1 TBSP of butter in a large pot over medium heat. Once melted, sauté celery and onions for 2 minutes, stirring occasionally. Add carrots and garlic and cook for 1 more minute.

 

Prepare roux and broth:

 

2) Push vegetables to the side of the pot and make your roux in the space by whisking together remaining butter and flour. Incorporate flour well until it becomes a smooth paste-like mixture.

 

3) Slowly add broth and oat milk, whisking to incorporate roux. Add the nutritional yeast, poultry seasoning, and bay leaf. Bring to rolling boil and then simmer for 15 minutes.

 

Partially blend:

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4) Remove bay leaf. Turn down heat to low. Add lemon juice and then partially blend using immersion blender or food processor.

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5) Add cooked orzo, salt, and pepper. Test and adjust seasonings to taste.  Serve with fresh dill, lemon wedges, and warm crusty bread!

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Makes 4 servings.