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Title: Summer Soup
Categories: Soup
Yield: 4 Servings

2 Potatoes, peeled and sliced
2 Carrots, sliced
1cGreen beans, cut into 1/2" pieces
2 Garlic cloves, minced
1smOnion, finely chopped
2tbButter or margarine
1/4cFlour
14 1/2ozCan chicken broth
1 1/2cMilk
1tsDried basil
1/4tsPepper
1/4tsSalt

In a saucepan, cook potatoes, carrots and beans in water to cover until tender, about 10 minutes. Drain. In a soup kettle or Dutch oven, saute garlic and onion in butter until tender. Stir in flour until bubbly. Gradually add chicken broth, milk and seasonings. Cook, stirring occasionally, until thickened. Add vegetables and heat through.

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