Cream of Vegetable Soup


1 1/2 T. butter

1 medium onion, chopped

3 cloves garlic, minced

1 stalk celery, diced

4 cups chicken broth

2 cans condensed cream of mushroom soup

1 cup grated carrot

5 cups broccoli and/or cauliflower

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. paprika

1/2 tsp. oregano

1/2 tsp. dried mustard

1/4 cup butter

1/3 cup flour

3 cups milk

2 bacon strips, fried and crumbled

2 cups chicken, diced

1 cup mozzarella cheese, shredded

In a large saucepan, melt butter. Add onion, garlic, and celery. Saute until crisp-tender. Add chicken broth, mushroom soup, carrots, broccoli and/or cauliflower. Bring to boiling as you add the spices (salt, pepper, paprika, oregan, mustard). Reduce heat and simmer until broccoli is tender. In a separate small saucepan, melt butter. Add flour and mix well; whisk in milk. When it thickens, add to vegetable soup. Continue to simmer. A few minutes before serving, add bacon, chicken, and cheese. Continue to simmer until chicken is heated through. Enjoy! Serves: 8-10


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