Cookbook Soups Vegetables

Vegetable Chowder

1/2 C. margarine
1/2 C. flour
1/2 tsp. salt
1/3 C. onion, chopped
1/4 tsp. pepper
3/4 tsp. dried basil leaves
2 – 14 oz. cans chicken broth
1 – 16 oz. pkg. frozen California Blend vegetables
2 C. half and half
Velveeta cheese or cheese of your choice

Melt butter. Add onion. Cook until tender. Stir in flour, salt, pepper and basil. Mix well. Add broth and veggies. Stir to full boil. Cover and simmer until vegetables are tender, about 10 minutes. Stir in half and half, until slightly thickened. Add cheese, if desired.

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