 | | Directions | | In large kettle, sauté onion in butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth; cook and stir until thickened, about 5 minutes. Whisk in the milk, cream, basil, salt, pepper, and garlic powder. Add cooked vegetables. Cook gently until heated through. Do not boil. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 1 onion, chopped |
| - | | 3/4 cup butter or margarine |
| - | | 1/2 cup flour |
| - | | 4 cups chicken or vegetable broth |
| - | | 3 cups milk |
| - | | 1 cup whipping cream |
| - | | 1 tablespoon dried basil |
| - | | 1 tablespoon salt |
| - | | 1 teaspoon pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 5 cups vegetables (broccoli, carrots and cauliflower), cooked |
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