Broccoli Soup

• 1 c. diced onion
• 1/4 c. vegetable oil
• 1 large baking potato, peeled and diced
• 2/3 c. diced celery
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 5 c. canned diluted chicken broth
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 Tbsp. dried basil

1. Saute onion in oil in a Dutch oven until tender.
2. Add potato, celery, garlic, salt and pepper and saute for 10 minutes.
3. Add broth, broccoli and basil.
4. Stir well.
5. Bring mixture to a boil; cover, reduce heat and simmer for 20 minutes or until vegetables are tender.
6. Transfer half of mixture to electric blender or food processor and process until smooth.
7. Repeat with remaining mixture.
8. Ladle soup into individual soup bowls.
9. Yields 8 cups.

onion, vegetable oil, baking potato, celery, clove garlic, salt, pepper, chicken broth, broccoli, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438324 (may not work)