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Broccoli Soup No. 2
| Ingredients | |||
| 2 | cups | water | |
| 4 | cups | broccoli, chopped, fresh | |
| 1 | cup | celery, chopped | |
| 1 | cup | carrots, chopped | |
| 1/2 | cup | onion, chopped | |
| 6 | tablespoons | butter, or margarine | |
| 6 | tablespoons | flour, all-purpose | |
| 3 | cups | chicken broth | |
| 2 | cups | milk | |
| 1 | tablespoon | parsley, fresh, minced | |
| 1 | teaspoon | onion salt | |
| 1/2 | teaspoon | garlic powder | |
| 1/2 | teaspoon | salt | |
Directions: | |||
| In a dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 min. Drain; set vegetables aside. In the same kettle, 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 min. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 min. or until vegetables are tender. | |||
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