Creamy Broccoli Soup

• 2 c. water
• 4 c. chopped fresh broccoli
• 1 c. chopped celery
• 1 c. chopped carrots (can shred)
• 1/2 c. chopped onion
• 6 Tbsp. butter or margarine
• 6 Tbsp. flour
• 3 c. chicken broth
• 2 c. milk or half and half (for richer taste)
• 1 Tbsp. minced fresh parsley
• 1 tsp. onion salt
• 1/2 tsp. garlic powder
• 1/2 tsp. salt

1. In kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2 to 3 minutes. Drain; set vegetables aside. In same skillet, 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 to 40 minutes or until vegetables are tender. Makes 6 to 8 servings.

water, fresh broccoli, celery, carrots, onion, butter, flour, chicken broth, milk, parsley, onion salt, garlic powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111119 (may not work)