"You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version...."
INGREDIENTS
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1/4 cup butter
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1 large onion, chopped
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6 potatoes, peeled and diced
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2 carrots, diced
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3 cups water
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2 tablespoons chicken bouillon powder
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ground black pepper to taste
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3 tablespoons all-purpose flour
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3 cups milk
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1 tablespoon dried parsley
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1/4 teaspoon dried thyme