Getting Ready:

1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).

2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.

Making:

1. Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil.

2. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.

3. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great).

4. Remove from heat and whisk in cheese, a little bit at a time.

5. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.

Serving:

1. Ladle single servings into soup bowls and enjoy!