From the Kitchen of:  Bonnie

Source:  Country woman

This is a recipe for 2 people.

 

1/3	cup	cooked broccoli florets, divided
1/3	cup	cooked cauliflowerets, divided
1/3	cup	chopped cooked carrots, divided
3/4	cup	chicken broth
3	tablespoons	finely chopped onion
2	tablespoons	butter or margarine
2	tablespoons	all-purpose flour
1/2	teaspoon	salt
1/4	teaspoon	dried basil
1/4	teaspoon	dried thyme
1/8	teaspoon	dill weed
1/8	teaspoon	pepper
1	cup	half-and-half cream
1/8	teaspoon	Worcestershire sauce, optional

• Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside.

• In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots.

• Puree until smooth.

• In a saucepan, saute onion in butter until tender.  Stir in the flour, salt, basil, thyme, dill weed and pepper until blended.

• Gradually whisk in cream.

• Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.  Stir in chicken broth mixture; heat through.

• Stir in chopped broccoli, cauliflower and carrots, and Worcestershire sauce if desired; heat through.