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Cream of vegetable soup

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Ingredients/Components

milk - 2 c
butter or margarine - 3/4 c
salt - 1/2 tsp
all-purpose flour - 1/2 c
light cream - 2 c
garlic powder - 1/4 tsp
pepper - 1/2 tsp
medium onion, chopped - 1 item
dried basil - 1 tsp
each condensed chicken broth or 4 c - 3 cans
chopped leftover cooked mixed vegetables such as broccoli, carrots and cauliflower - 5 c

How to make cream of vegetable soup:

In a large kettle or Dutch oven, saute onion in butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth. Cook and stir until thickened about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yields 8 to 10 servings (about 3 quarts).

Recipe categories: Soups & stews, Pork, Bisques/cream soups.

Rating:

4.3

Average rating: 4.3, total votes: 4

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