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2 Tbsp. vegetable oil
1/2 c. chopped onion
1 small carrot, grated
1 c. chopped celery
1 head broccoli flowerets
8 c. vegetable stock (bouillon
1 bay leaf
tarragon, basil and pepper to
1/4 c. butter
3/4 c. flour
1/2 c. half and half
2 c. milk
2 Tbsp. parsley
1 c. sour cream

Saute onion, carrot and celery in vegetable oil. Add
broccoli flowerets. Reduce heat and cook 15 minutes. Add
vegetable stock, tarragon, basil and pepper. Bring to boil
over medium heat, simmer 5 minutes. Make following sauce.
Melt butter, stir in flour to make roux, add half and half and
milk, stirring constantly. Stir roux mixture into sauteed
mixture. Gradually heat until thick and smooth. Add sour
cream and parsley just before serving.

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