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 peeled and 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. dried rosemary

1/2 tsp. dried thyme

1 tsp. dried marjoram

1 tsp. sea salt

3/4 tsp. ground black pepper

2 tbsp. olive oil

1 cup gluten free flour or use regular flour if not gluten intolerant

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 GF 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.

NOTE:

I purchased three bundles of asparagus. I used the top 1 ½ inches of all the asparagus, plus the stalks of one bunch asparagus. I discarded the rest of the stalk.

*found recipe on https://cantstayoutofthekitchen.com/