Cheese Vegetable Chowder

• 1 (14 1/2 oz.) can chicken broth
• 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 1 c. sliced carrots
• 2 c. broccoli flowerets
• 1/4 c. all-purpose flour
• 1 large tomato, seeded and chopped
• croutons (optional)
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• dash of pepper
• 1/2 c. chopped onion
• 3 c. milk
• 1 1/2 c. shredded Cheddar, Colby or Monterey Jack cheese

1. In a medium saucepan, combine broth, Worcestershire sauce, basil, thyme and pepper.
2. Bring to boiling.
3. Stir in carrots and onion.
4. Return to boiling; reduce heat.
5. Cover and simmer 15 minutes.
6. Stir in broccoli.
7. Return to boiling.
8. Reduce heat. Simmer, covered, for 6 to 7 minutes or until vegetables are tender.

chicken broth, thyme, carrots, broccoli flowerets, allpurpose, tomato, croutons, worcestershire sauce, fresh basil, pepper, onion, milk, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968091 (may not work)