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Best Broccoli Soup

2 c Water
4 c Chopped fresh broccoli (about 1 1/2 lbs.)
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
6 T Butter or margarine
6 T All-purpose flour
3 c Chicken broth
2 c Milk
1 T Minced fresh parsley
1 t Onion salt
1/2 t Garlic powder
1/2 t 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, 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 one minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serves 6-8 (2 quarts).


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