Broccoli, Cauliflower Or Mushroom Soup

• 3 c. vegetable (broccoli or cauliflower), cooked
• 2 Tbsp. chopped onion
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1 quart 2% milk (can substitute part half and half milk)
• 2 tsp. chicken broth granules or 2 chicken bouillon cubes
• 2 Tbsp. chopped chives or parsley
• 1/2 tsp. Worcestershire sauce

1. Steam or cook vegetable in very little water, drain, and coarsely chop.
2. Set aside.
3. In 2 quart saucepan, saute onions (mushrooms) in butter until tender.
4. Blend in flour and salt, cook over medium heat until bubbly.
5. To saucepan, gradually add milk, bouillon and Worcestershire sauce.
6. Add cooked vegetable, stirring constantly until thick.
7. Sprinkle with parsley or chives on top of each serving.
8. Add shredded cheese and diced tomatoes for added garnish as desired.
9. Makes 4 servings.

vegetable, onion, flour, salt, milk, chicken broth granules, chives, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5216 (may not work)