Simple Cream of Veggie Soup

Ingredients

• 1 cup sliced carrot
• 1 cup broccoli floret (a little bit more than a cup is fine)
• half an onion, diced
• 2 teaspoons worcestershire sauce (1 tsp. for veggie prep and 1 tsp for soup prep.)
• 4 tablespoons liquid, chicken bouillion concentrate (use 2 tbsp. for veggie prep and the other 2 tbsp. for soup prep.)
• 1 cup whole cream (15% works good too)
• 2 cups milk
• 2-3 cups water
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• salt and pepper

Directions

1. 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. Cover and boil until the carrots are super tender.

2. 2

   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. And DON'T over fill the blender! Leave at lest 1/4 of the space clear!) Once everything is blended, set aside.

3. 3

   In a large stove top pot melt the butter or margarine on med-high. 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.). Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.

4. 4

   If you see your mix thickening up add more milk, never stop whisking.

5. 5

   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. But add these ingredients only as you see your mix thickening all the while whisking.

6. 6

   Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.