Thick And Creamy Vegetable Soup

• 2 yellow onions
• 2 large celery stalks
• 2 Tbsp. butter
• 2 medium carrots
• 1 large potato or 2 small, diced
• 1/2 c. peas
• 1 can canned tomatoes or 3 small fresh tomatoes
• 2 1/2 c. milk
• 1 tsp. salt
• pinch of pepper
• 1 tsp. basil leaves
• 1 Tbsp. dried parsley
• 2 c. chicken broth
• 1 chicken breast

1. Saute onions and celery in 2 tablespoons butter 5 to 7 minutes. Cook chicken breast in 2 cups water to make chicken broth.
2. Chop tomatoes and mash them with salt, pepper, basil and parsley.
3. Add tomato mixture, potatoes, carrots and peas to chicken and broth. Bring to a boil.
4. Simmer for about 15 minutes.
5. Ladle half of soup into blender and puree.
6. Pour back into saucepan.
7. Stir in milk. Heat over medium heat but don't let boil.
8. Sprinkle with chopped green onion before serving.
9. Good with any vegetable.

yellow onions, celery stalks, butter, carrots, potato, peas, tomatoes, milk, salt, pepper, basil, parsley, chicken broth, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164787 (may not work)