CREAM OF VEGETABLE SOUP

You always grab a cup of soup and lunch, but home made cream soup is so easy to make that you can make up a large batch and have plenty for a meal or a quick snack anytime. First you will make a broth of 1 1/2 cup chicken broth, 1/2 cup onion, and whatever vegetable that you prefer from below. Bring to a boil and reduce the heat to a simmer. Simmer for the amount of time per vegetable listed below. Remove from the heat and let cool for about 5 minutes or so. Place 1/2 the mixture into a blender or food processor and process until smooth. Pour into a large bowl and repeat with the remaining broth. In the now empty saucepan melt 2 tablespoons of butter and add 2 tablespoons of flour. Let the roux cook for about 30 seconds, then add 1 cup milk. Whisk well and continue to simmer until the mixture is bubbling and beginning to thicken. Pour in your blended stock and mix well. Continue to cook over a simmer until the mixture is bubbling and thick. Add Salt and Pepper to taste. Don't get to gung ho with the salt though. Add about 1/8 tsp at a time, and cook for at least 3-4 minutes until adding more. Salt will become overpowering very quickly. Serve hot.