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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
:50 |
Ingredients: |
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2 potatoes, peeled and sliced
2 carrots, sliced
1 cup green beans, cut into 1/2-inch pieces
2 cloves garlic, minced
1 sm. onion, finely chopped
2 tbsp. butter or margarine
1/4 cup flour
1 can (14-1/2 oz.) chicken broth
1-1/2 cups milk
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt
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Directions:
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In a saucepan, cook potatoes, carrots and beans in water to cover until tender, about 10 minutes. Drain. In a soup kettle or Dutch oven, saute garlic and onion in butter until tender. Stir in flour until bubbly. Gradually add chicken broth, milk and seasonings. Cook, stirring occasionally, until thickened. Add vegetables and heat through.
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