Cream Of Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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