2 (14.5 oz.) cans chicken broth
1 c. chopped onion
5 tbsp. butter
6 tbsp. flour
1 tsp. seasoned salt
1/4 tsp. pepper
2 c. milk

DESIRED VEGETABLE AND SEASONINGS:

Broccoli: 1 teaspoon thyme, crushed, 1 large bay leaf and dash of garlic powder. Cooking time 10 minutes.

4 Carrots: 1 teaspoon dried basil, crushed. Cooking time 12 minutes.

Cauliflower: 1/2 teaspoon curry powder. Cooking time 10 minutes.

20 ounces Sliced Fresh Mushrooms: Cooking time 5 minutes.

2 Cups Sliced Potatoes: 1 teaspoon dried dillweed. Cooking time 10 minutes.

8 Medium Tomatoes, Peeled, Quartered, and Seeded: 1 teaspoon dried basil, crushed. Cooking time 15 minutes.

In Dutch oven combine chicken broth, onion (put 1 can of broth in blender along with onion; blend before adding to pot) and 1 of the vegetable-seasoning combinations. Bring mixture to boiling. Reduce heat, cover and simmer the time indicated. (Remove bay leaf if using broccoli.)

Place half the vegetables and liquid in blender. Blend until smooth. Put back into Dutch oven and set aside.