boil all the vegetables in the chicken broth until tender. While they are boiling put the milk in a large measuring cup and add the flour and whisk together and set aside. When the vegetables are done, puree in a blender and return to pan. return to boil then add the milk with flour and cook on medium temperature until thick. Add pepper and salt to taste.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 18.8mg||6 %|
|Sodium 607.9mg||21 %|
|Potassium 830.5mg||22 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 31.9g|
|Protein 11.3g||16 %|
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Calories per serving: 243
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