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Ingredients Jump to Instructions ↓

  1. 2 cups Water

  2. 4 cups Chopped fresh broccoli

  3. (about 1 1/2 lb)

  4. 1 cup Chopped celery

  5. 1 cup Chopped carrots

  6. cup Chopped onion

  7. 6 tablespoons Butter

  8. 6 tablespoons Flour

  9. 3 cups Chicken broth

  10. 2 cups Milk

  11. 1 tablespoon Minced fresh parsley

  12. 1 teaspoon Onion salt

  13. teaspoon Garlic powder

  14. teaspoon Salt

Instructions Jump to Ingredients ↑

  1. 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 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

  2. Serves: 6-8 (2 quarts) From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking

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