Serves: 7
Total Calories: 754
Combine butter and flour in a large saucepan over medium heat. Add half-and-half; stir until smooth and slightly thickened. Stir in 2 cups broth. Cook over low heat until blended and heated through, about 4 minutes. Add remaining broth and vegetables. Heat through without boiling until vegetables are tender. Ladle into bowls; sprinkle with parsley.
Tip: Enjoy almost-instant herbed butter tonight! Press a mixture of dried oregano, thyme, rosemary and a dash of garlic powder over a stick of chilled butter and slice.
This Quick & Creamy Vegetable Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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