3 tablespoons butter
1/2 cup green peppers, chopped
1/2 cup onions, chopped
2 cups chicken broth
1/4 teaspoon dried oregano
2 tablespoons flour
1/4 teaspoon salt
1 cup skim milk
In a large saucepot, over medium heat, melt 1 tablespoon (15 ml) butter. Sauté peppers and onions until onions are golden. Add chicken broth and oregano. Reduce heat to low; simmer for 10 minutes. Place in blender; carefully puree for a few seconds.
In same saucepot; melt remaining butter; stir in flour and salt. Cook, stirring until bubbly. Remove from heat. Gradually stir in milk. Stir in blended green pepper mixture. Serve hot or cold.
Serves 4