Categories: Soups- Stews- Chowders- Chili

Ingredients

• 1/3 dup cooked broccoli florets, divided
• 1/3 cup cooked cauliflower florets, divided
• 1/3 cup chopped cooked carrots, divided
• 3/4 cup chicken broth
• 3 Tbsp. finely chopped onion
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/8 tsp. dill weed
• 1/8 tsp. pepper
• 1 cup half-and-half cream
• 1/8 tsp. Worcestershire sauce, optional

Directions

1. Reserve 2 Tbsp. each broccoli, cauliflower and carrots; chop and set aside. In a lender, combine the chicken broth and remaining broccoli, cauliflower, and carrots. Puree until smooth. Ina saucepan, sauté onion in butter until tender. Stir in the flour, salt basil, thyme, dill weed, and pepper until blended. Gradually whisk in cream.
2. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots, and Worcestershire sauce if desired; heat through.

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