1 medium onion, diced
2 cups water
1 medium green bell pepper, diced
2 medium carrots, diced
2 medium onions, diced
1 3/4 cups all-purpose flour
3 cups milk
3/4 cup butter, melted
1 teaspoon packed light brown sugar
1 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/2 cup white wine
1 teaspoon celery salt
1 teaspoon dried thyme
Heat 1 1/2 cups water in medium saucepan over medium heat. Cook bell pepper and carrot in water until tender. Drain, and set aside.
In a medium bowl, mix 1/2 cup flour with milk and 1 teaspoon flour. Stir into 1/2 cup of the milk mixture. Fold in brown sugar, salt, flour, brown sugar, salt, and flour mixture.
Pour chicken stock mixture and butter mixture into soup pot. Season with brown sugar, salt, flour, butter, celery salt, thyme, and pesto (optional, but highly recommended). Bring to a boil, and reduce heat. Simmer, covered, 1 hour or overnight.