Cream of fresh vegetable soup

Yield: 3 servings

Measure Ingredient
1½ cup Chicken broth
½ cup Chopped onion
\N \N Desired vegetable and seasonings (see chart below)
2 tablespoons Butter
2 tablespoons All-purpose flour
½ teaspoon Salt
\N \N Few dashes White Pepper
1 cup Milk

In saucepan combine chicken broth, chopped onion, and one of the vegetable-seasoning combinations from chart. (Or substitute an equal amount of frozen vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the chart or till vegetable is tender. (Remove bay leaf if using broccoli.) Place half the vegetable mixture into a blender container or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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