Cream of Veggie Soup

This soup can be “dressed up” with sherry, sautéed and shredded chicken breasts, and a lovely home-baked loaf of bread.

Ingredients

• 1 small onion
• garlic cloves , as many as you like
• 1 stalk broccoli , stem included
• 1 carrot
• 2 red potatoes
• 1½ C chicken stock
• 1 C milk
• 1 bay leaf
• 2 T butter
• 1 T flour
• 1 T canola oil
• dash of thyme
• dash of rosemary
• dash of basil
• dash of white or cayenne pepper

Instructions

1. Cut all vegetables into wedges or similar sized pieces, sauté onions and garlic in canola oil, add other veggies and cover. Stir till tender.
2. Add chicken stock and herbs to veggies, let simmer. Remove bay leaf, then transfer into blender.
3. To make roux: In another pan melt butter then add flour. Stir in milk, bring ALMOST to boil, turn down heat to lowest setting. Add veggies from blender and salt to taste.