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Broccoli Soup

2 c Water
4 c Chopped fresh broccoli; abou
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
6 tb Butter or margarine
6 tb All-purpose flour
3 c Chicken broth
2 c Milk
1 tb Minced fresh parsley
1 ts Onion salt
1/2 ts Garlic powder
1/2 ts Salt

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.

Yield: 6-8 servings (2 quarts)

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