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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This old recipe calls for either dried thyme or dried dill. We found it surprising nice with the dill!! Ingredients:
1 1/2 cups chicken broth |
1/2 cup chopped onion |
1 teaspoon dried parsley flakes |
1/8 teaspoon dried thyme or 1/8 teaspoon dried dill weed |
1 1/2 cups sliced vegetables |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup milk or 1 cup light cream |
Directions:
1. In a 2-quart saucepan, combine first 5 ingredients. Cover; simmer 10 to 15 minutes or until vegetables are tender.
2. Place mixture in blender or food processor. Blend until smooth.
3. In same 2-quart saucepan, melt butter. Add flour, salt, and pepper; stir until smooth.
4. Add milk or cream.
5. Cook, stirring constantly, until thickened. Stir in vegetable mixture.
6. Cook until heated.
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