-
1
In a medium stove top pot combine carrots, broccoli, onion, 2 tablespoons chicken bouillion, 1 tsp worchestershire sauce and enough water to cover vegetables.
-
2
Cover and boil until the carrots are super tender.
-
3
Once veggies are done place them and their juice into a blender ( it's ok that they are hot but hold a folded up dish cloth on top of your blender lid while blending to avoid injury or mess.
-
4
And DON'T over fill the blender!
-
5
Leave at lest 1/4 of the space clear!)
-
6
Once everything is blended, set aside.
-
7
In a large stove top pot melt the butter or margarine on med-high.
-
8
Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture ( you have just made a roux.).
-
9
Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.
-
10
If you see your mix thickening up add more milk, never stop whisking.
-
11
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.
-
12
But add these ingredients only as you see your mix thickening all the while whisking.
-
13
Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.
