Amount
Ingredient
Preparation



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 stock





2
cups
milk





1
tablespoon
parsley

fresh, minced



1
teaspoon
onion salt





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, stirring
constantly. Bring to a boil; boil and stir for 1 min.

Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 3-4 min. or until vegetables are tender.