Cream of Vegetable Soup

Ingredients

• Cooked vegetable (see chart, opposite)
• 1 1/2 cups chicken broth (see recipe or tip, page 373)
• 1 tablespoon margarine or butter
• 1 tablespoon all-purpose flour
• Seasonings (see chart, opposite)
• 1/8 teaspoon salt
• Dash pepper
• 1 cup milk or light cream

Instructions

1. In a blender container or food processor combine the cooked vegetable and 3/4 cup of chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.
2. In a medium saucepan melt margarine. 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. Season to taste.
3. Microwave directions: Blend or process the vegetable and chicken broth as above. Set aside. In a 1 1/2- or 2-quart casserole micro-cook margarine, uncovered, on 100% power (high) to 60 seconds or till melted. Stir in flour, seasonings, salt, and pepper. Stir in milk all at once. Cook, uncovered, on high for 3 to 5 minutes till thickened and bubbly, stirring every minute till the sauce starts to thicken, then every 30 seconds. Stir in vegetable mixture and remaining broth. Cook, uncovered, on high 3 to 5 minutes more or till heated through, stirring once. If necessary, stir in additional milk to make of desired consistency.