Ingredients
- 2 cups milk
- 2 cups water
- 3 cups chicken broth
- 4 cups broccoli
- 1 cup carrots
- 1 cup celery
- 6 tablespoons butter
- 1/2 cup onion
- 6 tablespoons flour
- 1 teaspoon onion salt
- 1 tablespoon parsley
- 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 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, stirringconstantly. 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.
