Title: Summer Soup
Categories: Soup
Yield: 4 Servings

2		Potatoes, peeled and sliced
2		Carrots, sliced
1	c	Green beans, cut into 1/2" pieces
2		Garlic cloves, minced
1	sm	Onion, finely chopped
2	tb	Butter or margarine
1/4	c	Flour
14 1/2	oz	Can chicken broth
1 1/2	c	Milk
1	ts	Dried basil
1/4	ts	Pepper
1/4	ts	Salt

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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