Thursday, January 12, 2012

Creamy boccoli-chicken soup

1.5 cups small broccoli flowerets
1/2 cup shredded carrot
1/4 cup chopped onion
1/4 cup butter
1/2 tsp dried basil
1/4 tsp pepper
3 cups milk
1 cup half-and half
1 tbls Worcestershire sauce
1/5 tsp instant chicken bouillon granules
1/5 cups chopped cooked chicken

1 comment:

  1. in a medium saucepan cook and stir broccoli, carrot, and onion in hot butter for 6 to 8 minutes. Stir in flour (1/4 cup), basil, and pepper. Add mil and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly.