1 med. onion, chopped
2 tbsp. butter
6 c. vegetables: Broccoli Cauliflower Asparagus Carrots Or a mixture of any
6 c. water
5 c. milk
4 tbsp. chicken base (to taste)
1/2 tsp. garlic
1 tsp. dill weed
1 tsp. coriander
2 tsp. parsley flakes
1 tsp. white pepper

Saute onion in butter until tender. Cook 6 cups of vegetables (your choice) in 6 cups of water until tender. Add to cook vegetables and water, cook onion and all other ingredients. Bring mixture to a simmer and thicken with roux.

Roux in a mixture of 1 pound of melted butter and 1 cup of flour. Mix until smooth with a wire whip. Add roux slowly to hot mixture. Add enough roux until desired consistency.