Cream of Vegetable Soup

from the kitchen of Jenny


Cooked Vegetable (see variations below)
1 ½ cups chicken broth
1 Tbls. Butter
1 Tbls. Flour
Seasonings (see variations below)
1/8 tsp salt
dash pepper
1 cup milk, half-and-half, or light cream

1. In a blender or food processor, combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend about 1 minute or till smooth. Set aside.

2. In a medium saucepan melt butter. Stir in flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir till heated through. If necessary, stir in additional milk to make of desired consistency. Makes about 3 ½ cups.

Cream of Broccoli Soup: 3 cups broccoli flowerets or one 10-oz package frozen cut broccoli and ¼ tsp dried thyme.

Cream of Potato Soup: 3 medium potatoes peeled, cubed, or 1 ¾ cups mashed, cooked potatoes and ¼ tsp. Dried dillweed.

Cream of Pumpkin Soup: 1 cup canned pumpkin and ¼ tsp. Ground ginger or ground nutmeg.