Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 4 cups | Chopped fresh broccoli |
| (about 1 1/2 lb) | |
| 1 cup | Chopped celery |
| 1 cup | Chopped carrots |
| ½ cup | Chopped onion |
| 6 tablespoons | Butter |
| 6 tablespoons | Flour |
| 3 cups | Chicken broth |
| 2 cups | Milk |
| 1 tablespoon | Minced fresh parsley |
| 1 teaspoon | Onion salt |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Salt |
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute' onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Serves: 6-8 (2 quarts) From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking