3 cups chicken broth
1 cup red onion, chopped
1/4 teaspoon thyme, dried
1 cup green beans (fresh or frozen)
3/4 cup carrot, sliced
1/2 cup celery, sliced
1 cup broccoli (fresh or frozen)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups milk


Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.

About 20 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour, stirring continuously to form a light roux, then slowly begin to add the milk, small amounts at a time. Stir continusouly until clumps are gone and the sauce has begun to thicken. Take off the heat.

Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.

NOTES: Feel free to substitute any vegetables here that you want to. If you like a creamed soup, you can either use your immersion blender right in the crockpot to puree the soup, or, transfer to food processor or blender in small batches until the desired consistency is reached. Serve with crusty bread and herbed butter.

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