Broccoli-Cauliflower Soup

This soup is perfect for the winter. It is easy to make, healthy, and a great way to eat vegetables.

1 medium bunch of broccoli
1 medium cauliflower
1 carrot, grated
1 cup onion, chopped
1-2 shallots, minced
2 Tablespoons butter
2 Tablespoons flour
1 ½ teaspoon salt
½ teaspoon nutmeg
1/8 teaspoon pepper
1 can (10 ½ oz) creamy chicken mushroom soup plus 1 can of water (or substitute mushroom soup or broth to correct measure)
2 c milk or half and half
1 ½ Tablespoon lemon juice

Microwave the cauliflower and broccoli until tender but crisp. In a Dutch oven pot, cook the onion, shallots and carrot in the butter until tender. Add cauliflower and broccoli. Stir in flour, salt, nutmeg, and pepper. Stir in the soup and water. Cover and stir occasionally. Cook over low heat until thickened. Remove from heat. Puree the soup with blender and return to the Dutch oven. Stir in the half and half and the lemon juice.

Cook on medium heat for approximately five more minutes, stirring occasionally.

Serves 4-6

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