Cream of Vegetable Soup

3 cups Steamed Vegetable of choice
1 ½ cup chicken or beef broth
1 Tablespoon butter
1 Tablespoon flour
Seasonings
Salt and pepper to taste
1 cup milk, half and half, or light cream

Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through

(Great to make soup of any kind, or even to replace cream of “fill in the blank” soup cans to avoid hydrogenated oils)

*Lindsey Jensen Recipe