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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).

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