|
|
|
2 c. water 4 c. chopped fresh broccoli 1 c. chopped celery 1 c. chopped carrots 1/2 c. chopped onion 6 Tbsp. butter or margarine 6 Tbsp. all-purpose flour 3 c. chicken broth 2 c. milk 1 tsp. minced fresh parsley 1 tsp. onion salt 1/2 tsp. garlic powder 1/2 tsp. salt In Dutch oven or soup kettle, bring water to a boil. Add the broccoli, celery and carrots. Boil 2 to 3 minutes. Drain; set vegetables aside. In the same kettle, sauté the 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 the vegetables, parsley, onion, salt, garlic powder and salt. Reduce heat. Cover and simmer for 30 to 40 minutes or until vegetables are tender. Yields 6 to 8 servings (2 quarts). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |