Broccoli Soup No. 2

• 2 cups water
• 4 cups broccoli florets chopped, fresh
• 1 cup celery chopped
• 1 cup carrots chopped
• 1/2 cup onions chopped
• 6 tablespoons butter or margarine
• 6 tablespoons flour, all-purpose
• 3 cups stock vegetable or chicken
• 2 cups milk
• 1 tablespoon parsley leaves fresh, minced
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

1. In a dutch oven or soup kettle, bring water to a boil.
2. Add broccoli, celery and carrots; boil 2 to 3 min.
3. Drain; set vegetables aside.
4. In the same kettle, saute onion in butter until tender.
5. Stir in flour to form a smooth paste.
6. Gradually add the broth and milk, stirring constantly.
7. Bring to a boil; boil and stir for 1 min.
8. Add vegetables and remaining ingredients.
9. Reduce heat; cover and simmer for 30 to 40 min.
10. or until vegetables are tender.

water, broccoli florets, celery, carrots, onions, butter, flour, vegetable, milk, parsley, onion salt, garlic, salt

Taken from recipeland.com/recipe/v/broccoli-soup-no-2-2791 (may not work)