Cream of Any Vegetable Soup
1 cup chicken broth
3 cups of vegetables (For Wednesday evening I used broccoli, asparagus, carrots and celery)
3 TBSP flour
1/4 cup butter
2 cups milk
1 cup cheese
8 ounces of sour cream
Boil and vegetables and chicken broth for 20-25 minutes until soft. Pour in a blender and blend together. In the same pan you cooked the vegetables and chicken in, melt butter and add in the flour. Add in the milk and cook until mixture thickens. (Do not boil!) Add in the pureed vegetables, cheese, and sour cream and heat until warm.
I usually double the recipe so we have leftovers for a day or two!
NOTE: For an extra delicious taste, cook bacon with the vegetables and chicken broth. It adds a wonderful flavor!