Ingredients
2 cups water4 cups chopped fresh broccoli (about 1-1/2 pounds)1 cup chopped celery1 cup chopped carrots1/2 cup chopped onion6 tablespoons butter, cubed6 tablespoons all-purpose flour3 cups chicken broth2 cups 2% milk1 tablespoon minced fresh parsley1 teaspoon onion salt1/2 teaspoon garlic powder1/2 teaspoon salt
Preparation
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
