1(12oz) can fat free evaporated milk (about 1 1/2 cups)
1tspdried thyme
1tspkosher salt
1/2tsppepper
Instructions
In a large, non-stick stock pot, melt butter over medium-high heat. Add carrots, celery & onion; cook & stir until tender about 7-10 minutes.
Stir in flour until absorbed by vegetables. Gradually whisk in broth. Bring to a boil, stirring constantly. Cook & stir for 1-2 minutes or until thickened.
Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.