Winning Cream of Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I needed to come up with a soup for a potluck years ago, this was the result. I adapted a cream of broccoli recipe I'd used often, and put in plenty of vegetables left over after a dinner party. Just this past Lent, I made 3 gallons of my soup for a church function. Several people told me it was the best soup that they'd ever had. The biggest compliment I ever receive, though, came from my 93-year old grandfather. He usually ate as few vegetables as possiblebut he asked for a second bowlful! I'm a military wife...my husband's a chaplain's assistant at Fort Hood. We have two young children, 7 and 5. Ingredients:
1 medium onion, chopped |
3/4 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth |
2 cups milk |
2 cups half-and-half cream |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower) |
Directions:
1. In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yield: 8-10 servings (about 3 quarts).
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