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Ingredients:

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 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, sauté 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.


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