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1 c. sliced onion
1/2 c. diced celery
1/2 c. diced carrot
4 tbsp. butter, divided
3 c. chicken broth
2 c. broccoli
2 c. cauliflower
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
3 tbsp. flour
1/2 c. half and half
1/2 c. sour cream
1/2 c. grated cheddar cheese

Cook onion, celery and carrot in 2 tablespoons butter in medium sized soup kettle for about 5 minutes. Add chicken broth, broccoli, cauliflower, seasoned salt and lemon pepper. Bring to a boil, reduce heat and simmer 15 minutes.

Remove about 3/4 of the mixture to blender and puree. Return pureed mixture to soup kettle. Mix 3 tablespoons flour with remaining butter. Bring soup mixture back to boil, reduce heat and stir in flour mixture. Cook, stirring until mixture thickens. Add sour cream, half and half and the grated cheese. Correct seasoning to taste. Heat mixture until heated through only. Do not boil. Serves 6 as appetizer or 4 as main course.

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