Cream Of Vegetable Soup - cooking recipe

Ingredients

1 medium onion
3/4 c. butter or margarine
1/2 c. all-purpose flour
3 (10 1/2 oz. each) cans 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)

Preparation

In a large kettle or Dutch oven, saute onion in butter until tender.
Add flour; cook and stir until bubbly.
Gradually add chicken broth; 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.
Yield:
8 to 10 servings (about 3 quarts).