Yum, yum, yum, and packed full of veggies (for those who care about that...).
Originally from the Lion House Classics, via Sisters Cafe.
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Ingredients
4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. heavy cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
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Directions
Melt butter in a soup pot. Add flour and mix well. Add chicken base, then slowly and steadily mix in the cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce. Cook for 30 - 45 minutes until veggies are just starting to soften. Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower. Cook another 15 minutes or until vegetables are fork tender (the vegetables give only a little resistance when pierced with a fork - mostly tender, but not mushy). Makes 6 servings as a side dish, more like 4 if serving as main dish.
I made this tonight and I LOVE it! I subbed half-and-half in for the milk/cream and used chicken broth instead of chicken boullion/water. I also used frozen broccoli and cauliflower and sauteed them a little with the onion. Delish! Thanks for sharing long ago. :)
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