Simple Cream Of Veggie Soup

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This recipe was given to me from my sister-in-law. I changed it a bit and it is absolutely delicious and very filling. I like to serve it before a light meal, like fondue. Don't let making a soup from a roux scare you- it is super easy.

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Steps

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In a medium stove top pot combine carrots , broccoli , onion , 2 tablespoons chicken bouillion , 1 tsp worchestershire sauce and enough water to cover vegetables.

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Cover and boil until the carrots are super tender.

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Once veggies are done place them and their juice into a blender once everything is blended , set aside.

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In a large stove top pot melt the butter or margarine on med-high.

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Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture.

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Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.

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If you see your mix thickening up add more milk , never stop whisking.

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As you see your mixture thickening add more milk until your milk is gone , then add cream and then add water and your vegetable puree and the last 2 tablespoons chicken bouillion and 1 teaspoons worchestershire sauce.

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But add these ingredients only as you see your mix thickening all the while.

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Ingredients

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carrot, broccoli floret, onion, worcestershire sauce, liquid, cream, milk, water, butter, flour, salt and pepper