3 tbsp. butter
2 tbsp. flour
2 c. chicken stock
1/2 c. white wine
1/4 tsp. freshly grated nutmeg
1 (1 lb.) bag frozen winter vegetables (broccoli, cauliflower and carrots)
Salt and pepper to taste

Melt the butter in a soup pot over medium heat. Add the flour, stirring until smooth to make a smooth paste, or "roux". Cook the roux for a few minutes, stirring constantly; do not let it run brown. Add the chicken stock, white wine and a fresh grating of nutmeg.

Stir the soup to blend the ingredients. Bring it to a boil, stirring occasionally. When the soup boils, add the frozen vegetables. Let the soup return to a boil. Reduce the heat and simmer for about 10 minutes. Add salt and pepper to taste and it is ready to serve.