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Cream of Vegetable Soup Recipe


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     Cream of Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   8-10
Preptime   25 minutes

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 oz each) condensed chicken broth, undiluted, or 4 cups of chicken broth
2 cups skim or 1% milk
2 cups low fat half-and-half cream
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
5 cups chopped cooked mixed vegetables

In a large sauce pot, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

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