Best broccoli soup

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

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