In a 3 or 4 quart saucepan combine the chicken broth, onion, carrot, and celery. bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are very tender. Place mixture in blender container or food processor bowl; cover and blend till smooth. Set aside. In a saucepan melt the butter or margarine. Stir in the flour and nutmeg. Add the pureed vegetable mixture and milk. Cook and stir till thickened and bubbly. Remove from heat; cover surface with waxed paper. Cool. Remove paper. Cover and refrigerate till serving time. At serving time, bring the soup base to boiling over medium high heat, stirring occasionally. Serve hot.
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