Quick Cream Of Vegetable Soup

• 1/3 cup cooked broccoli florets, divided
• 1/3 cup cooked cauliflowerets, divided
• 1/3 cup chopped cooked carrots, divided
• 3/4 cup chicken broth
• 3 tablespoons finely chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dill weed
• 1/8 teaspoon pepper
• 1 cup half-and-half cream
• 1/8 teaspoon Worcestershire sauce, optional

1. Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.
2. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through.

broccoli florets, cauliflowerets, carrots, chicken broth, onion, butter, flour, salt, dried basil, thyme, dill weed, pepper, cream, worcestershire sauce

Taken from www.tasteofhome.com/recipes/quick-cream-of-vegetable-soup/ (may not work)