Quick Cream Of Vegetable Soup

1. 1

   Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.

2. 2

   Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through.

* Per serving · 4 servings · Values may vary.

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