Ingredients
1 medium onion, chopped3/4 cup butter1/2 cup all-purpose flour3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth2 cups milk2 cups half-and-half cream1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)
Preparation
In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
