You’ll Need:

1/4 c. butter, margarine, or olive oil
2 large onions
3 stalks of celery
3 cloves garlic
4 c. gluten-free chicken broth (available at most health food stores)
2 c. water
6 large potatoes, cut in 1/2 inch cubes
3 eggs
1/2 tsp. salt
1/4 tsp. of pepper (fresh ground pepper is preferred)
1 c. gluten-free flour mix
2 c. of milk
3 tsp. lemon juice
salt and pepper, to taste
dill (finely chopped) or shredded cheese (optional garnishes)

Utensils:

* stove (You’ll need help from your adult assistant.)
* knife (You’ll need help from your adult assistant.)
* measuring cup
* measuring spoons

Directions : 1. Heat oil or butter in a large soup kettle over low heat.
2. Chop onions, garlic, and celery. (For a smooth soup, create a mash by running these ingredients through a blender or food processor.)
3. Cook chopped or mashed mixture until onions are translucent or slightly caramelized.
4. Add the chicken broth and water.
5. Increase the heat to medium high and bring it to a boil.
Add the cubed potatoes to the boiling broth, and cook until tender (about 10 to 15 minutes)