Title: Cream of fresh vegetable soup
 Categories: Soups, Vegetables
      Yield: 3 servings
 
  1 1/2 c  Chicken broth
    1/2 c  Chopped onion
           Desired vegetable and
           -seasonings (see chart
           -below)
      2 tb Butter
      2 tb All-purpose flour
    1/2 ts Salt
           Few dashes White Pepper
      1 c  Milk
 
  In saucepan combine chicken broth, chopped onion, and one of the
  vegetable-seasoning combinations from chart. (Or substitute an equal
  amount of frozen vegetable, if desired.) Bring mixture to boiling.
  
  Reduce heat;cover and simmer the time indicated in the chart or till
  vegetable is tender. (Remove bay leaf if using broccoli.)
  
  Place half the vegetable mixture into a blender container or food
  processor. Cover and blend 30 to 60 seconds or till smooth. Pour into
  bowl. Repeat with remaining vegetable mixture; set all aside.
  
  In the same saucepan melt the butter. Blend in the flour, salt and
  pepper. Add the milk all at once. Cook and stir till mixture is
  thickened and bubbly. Stir in the blended vegetable mixture. Cook and
  stir till soup is heated through. Season to taste with additional
  salt and pepper. Serves 3 or 4.