This recipe is always a hit at my house. I got it from one of the cooking magazines and I altered it a little to fit our likes and dislikes. It's just fabulous!! So full of flavor! Makes all your taste buds jump for joy.
Ingredients
1 onion chopped
5 cups of veggies of your choice ( I used potatoes, peas, green beans and carrots but you can use cauliflower and broccoli in it as well)
4 cups of chicken broth or bouillon cubes to make 4 cups of broth
1/3 cup butter
1/2 cup flour
3 cups half and half
1 tsp (or more) basil - the recipe calls for dry basil but I use fresh basil as I have it always on hand
Salt and pepper to taste
1 tsp of garlic powder (optional, I actually use way more than 1 tsp in my soup)
Put all the veggies (except onion) and the chicken stock in a big pot. If you need more than 4 cups of liquid to submerge the vegetables , add some water to it. Cook vegetables until tender. Drain the vegetables reserving 4 cups of the stock. If some of the chicken stock evaporated add more stock or water to make it equal 4 cups.
Melt butter in another pot and saute onions until tender. Add flour and cook for 3 to 4 minutes stirring constantly. The longer you cook it the less of the flour taste you are going to have in your soup - it's all about the love that you put into cooking, my friends. Pour chicken stock into the flour mixture, stirring constantly. The stock will start getting very thick. Cook it for few minutes until nice and bubbly. Start adding the half and half stirring constantly. Add salt, pepper, basil and garlic powder to taste. Basil and garlic really work fantastic together in this recipe. Finally add the cooked vegetables and bring it to boil. If the soup is too thick you can dilute it with milk or more half and half.
Enjoy this finger-licking goodness!
Ingredients
1 onion chopped
5 cups of veggies of your choice ( I used potatoes, peas, green beans and carrots but you can use cauliflower and broccoli in it as well)
4 cups of chicken broth or bouillon cubes to make 4 cups of broth
1/3 cup butter
1/2 cup flour
3 cups half and half
1 tsp (or more) basil - the recipe calls for dry basil but I use fresh basil as I have it always on hand
Salt and pepper to taste
1 tsp of garlic powder (optional, I actually use way more than 1 tsp in my soup)
Put all the veggies (except onion) and the chicken stock in a big pot. If you need more than 4 cups of liquid to submerge the vegetables , add some water to it. Cook vegetables until tender. Drain the vegetables reserving 4 cups of the stock. If some of the chicken stock evaporated add more stock or water to make it equal 4 cups.
Melt butter in another pot and saute onions until tender. Add flour and cook for 3 to 4 minutes stirring constantly. The longer you cook it the less of the flour taste you are going to have in your soup - it's all about the love that you put into cooking, my friends. Pour chicken stock into the flour mixture, stirring constantly. The stock will start getting very thick. Cook it for few minutes until nice and bubbly. Start adding the half and half stirring constantly. Add salt, pepper, basil and garlic powder to taste. Basil and garlic really work fantastic together in this recipe. Finally add the cooked vegetables and bring it to boil. If the soup is too thick you can dilute it with milk or more half and half.
Enjoy this finger-licking goodness!
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