1 1/2 c. chicken broth (see below)
1/2 c. chopped onion (desired vegetable and seasonings (see chart below)
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Few dashes of white pepper
1 c. milk

In saucepan combine chicken broth, chopped onion, and one of the vegetable-seasoning combinations from chart. (Or substitute an equal amount of frozen vegetable, if desired.) Bring mixture to boiling. Reduce heat; cover and simmer the time indicated in the chart or until vegetable is tender. (Remove bay leaf if using broccoli.)

Place half the vegetable mixture into a blender container or food processor. Cover and blend 30 to 60 seconds or until smooth. Pour into bowl. Repeat with remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in flour, salt and pepper. Add the milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir until soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4.

VEGETABLE OPTIONS:

For 2 cups cut asparagus, use 1 teaspoon lemon juice and 1/8 teaspoon ground mace for seasonings. Cooking Time: 8 minutes. Yield: 3 1/2 cups.

For 1 1/2 cups cut green beans, use 1/2 teaspoon dried savory, crushed for seasonings. Cooking Time: 20 to 30 minutes. Yield: 3 cups.

For 2 cups cut broccoli, use 1/2 teaspoon dried thyme, crushed, 1 small bay leaf, and dash of garlic powder for seasonings. Cooking Time: 10 minutes. Yield: 3 1/2 cups.

For 1 cup sliced carrots, use 1 tablespoon snipped parsley and 1/2 teaspoon dried basil, crushed. Cooking Time: 12 minutes. Yield: 3 1/2 cups.

For 2 cups sliced cauliflower, use 1/2 teaspoon curry powder. Cooking Time: 10 minutes. Yield: 3 1/2 cups.

For 1 1/2 cups chopped celery, use 2 tablespoons snipped parsley and 1/2 teaspoon dried basil, crushed for seasoning. Cooking Time: 15 minutes. Yield: 3 cups.

For 1 cup sliced fresh mushrooms, use 1/8 teaspoon ground nutmeg. Cooking Time: 5 minutes. Yield: 2 2/3 cup.

For 1 1/2 cups shelled peas, use 1/4 cup shredded lettuce, 2 tablespoons diced fully cooked ham, and 1/4 teaspoon dried sage, crushed for seasonings. Cooking Time: 8 minutes. Yield: 3 1/2 cups.

For 1 cup sliced potatoes, use 1/2 teaspoon dried dillweed for seasoning. Cooking Time: 10 minutes. Yield: 3 cups.

For 4 medium tomatoes, peeled, quartered, and seeded, use 1/4 teaspoon dried basil, crushed for seasoning. Cooking Time: 15 minutes. Yield: 3 1/3 cups.

For 1 1/2 cups cut unpeeled zucchini, use several dashes of ground nutmeg for seasoning. Cooking Time: 5 minutes. Yield: 3 1/3 cups.