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
Instructions
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.
Originally Submitted
9/6/2015
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