Cream Of Vegetable Soup

Make a hearty cream soup from leftover cooked vegetables.

Ingredients:

• 1/2 cup chicken stock
• Small wedge onion
• 1 cup coarsely chopped cooked vegetables
• broccoli
• celery
• corn
• mushrooms
• peas
• carrots
• green beans
• 2 tablespoon butter
• 2 tablespoon flour
• 1 cup half-and-half
• 1/4 teaspoon thyme and basil
• 1/8 teaspoon worcestershire sauce
• seasoned salt to taste
• freshly ground pepper to taste
• 2 tablespoons dry sherry

Directions:

• Combine chicken stock, onion, and half the vegetables in a blender.
• Cover and blend until completely smooth.
• Add remaining vegetables.
• Switch blender on and off once or twice to finely chop but not liquefy vegetables.
• Melt butter in a medium sauce pan over medium heat until frothy.
• Stir in flour
• Cook gently, stirring constantly, until frothy (Do not let flour brown.)
• Add half-and-half, herbs, and worcestershire sauce.
• Simmer and stir until thick and smooth.
• Blend in vegetable mixture.
• Cook over low heat about 5 minutes, stirring frequently.
• Add seasoned salt and pepper to taste
• Just before serving, stir in cherry