Ingredients

• 3 tablespoons margarine (I use salted butter)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon corn syrup
• 3 tablespoons all-purpose flour
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 cup chicken broth
• 1 1/2 cups water
• 3/4 cup finely chopped cooked vegetables (I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
• 1 pint half-and-half cream (I've also tried it with heavy cream for a richer taste, mmm)
• chopped fresh parsley

Instructions

1. In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.

2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.

3. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.

4. Garnish with chopped parsley and serve.