Cream Of Broccoli Soup

• 3 c. broccoli florets and peeled stems, finely chopped
• 1 1/2 c. water
• 1 Tbsp. corn oil or margarine
• 1/2 c. onion, chopped
• 1 Tbsp. all-purpose flour
• 3 c. 1% low-fat milk
• 1/2 tsp. salt (optional)
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
• 1/4 tsp. celery seed
• 1/8 tsp. cayenne pepper

1. In a 3-quart saucepan, combine broccoli and water.
2. Bring to a boil over medium-high heat; reduce heat.
3. Cover.
4. Simmer for 10 minutes.
5. Drain, reserving liquid.
6. In a large saucepan over low heat, melt margarine.
7. Add onion.
8. Saute until soft.
9. Add flour. Cook for several seconds, stirring constantly.
10. Stir in reserved liquid.
11. Cook until thickened, stirring constantly.
12. Add milk, broccoli, salt, black pepper, paprika, celery seed and cayenne pepper; mix well.
13. Heat to serving temperature over low heat.

broccoli, water, corn oil, onion, flour, milk, salt, black pepper, paprika, celery, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869647 (may not work)