Cream Of Vegetable Soup

• 1 medium onion, chopped
• 3/4 c. butter or margarine
• 1/2 c. flour
• 3 (10 1/2 oz. each) cans condensed chicken broth or 4 c. chicken broth
• 2 c. milk
• 2 c. light cream
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 5 c. chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower) or 2 pkg. frozen veggies, thawed

1. In a large kettle or Dutch oven, saute the onion in butter until tender. Add flour. Cook and stir until bubbly.
2. Gradually add chicken broth and cook and stir until thickened, about 5 minutes.
3. Stir in milk, cream, basil, salt, pepper and garlic powder.
4. Add the vegetables and cook gently until heated thoroughly.
5. Makes 8 to 10 servings. Excellent.

onion, butter, flour, condensed chicken, milk, light cream, basil, salt, pepper, garlic powder, mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888601 (may not work)