Broccoli Cauliflower Chowder

The site mentioned that this makes a lot, so probably cut it in half for a small family. Also, it said 3 cups of whole milk still made a tasty soup.

4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. whipping cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
Fresh parsley for garnish

Melt butter in a soup pot. Add flour and mix well.

Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.

Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.

Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)

Makes 6 servings.

Recipe From: Sisters Cafe