Cream Of Vegetable Soup - cooking recipe

Ingredients

1 medium onion, chopped
3/4 c. butter or margarine
1/2 c. all-purpose flour
3 Tbsp. Watkins chicken soup
2 c. milk
2 c. light cream
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. Watkins black pepper
1/4 tsp. Watkins garlic powder
5 c. chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

Preparation

In a large kettle or Dutch oven, saute onion in butter until tender.
Add flour; cook and stir until bubbly.
Gradually add chicken soup; cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Yields 8 to 10 servings (about 3 quarts.)