Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
Ingredients
- 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)
Directions
- 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.
- Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
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