Cream of Vegetable Soup

In a large kettle or Dutch oven, saute onion in butter until tender.

Add flour; cook and stir until bubbly.

Gradually add chicken soup; cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

Yields 8 to 10 servings (about 3 quarts.)