Cream Of Fresh Vegetable Soup

Servings: 3
Ingredients:

1 1/2 c  Chicken broth
1/2 c  Chopped onion
Desired vegetable and
-seasonings (see chart
-below)
2 tb Butter
2 tb All-purpose flour
1/2 ts Salt
Few dashes White Pepper
1 c  Milk

In saucepan combine chicken broth, chopped onion, and one of the
vegetable-seasoning combinations from chart. (Or substitute an equal amount
of frozen vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the chart or till
vegetable is tender. (Remove bay leaf if using broccoli.)

Place half the vegetable mixture into a blender container or food
processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl.
Repeat with remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the flour, salt and pepper.
Add the milk all at once. Cook and stir till mixture is thickened and
bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is
heated through. Season to taste with additional salt and pepper. Serves 3
or 4.

Recipe from: Better Homes and Gardens, Soups and Stews Cookbook copyright
1978 by Meredith Corporation, Des Moines, Iowa