Winning Cream of Vegetable Soup Recipe
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 possible—but 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.
- 1 medium onion, chopped
- 3/4 cup butter
- 1/2 cup 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)
- 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).
1 cup equals 283 calories, 21 g fat (13 g saturated fat), 66 mg cholesterol, 828 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g protein.
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